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I had a few slightly soft potatoes left over and decided to make potato-kale soup. After perusing a number of online recipes, this is what I did--and it was delicious!

1-2 Tblsp olive oil
1 medium onion, chopped
4-6 garlic cloves, chopped (I used 6...we're garlic fiends here)
some form of pepper (a fresh hot pepper, chopped, or red pepper flakes or cayenne or black pepper)
1-1 1/2 lbs potatoes, diced (I had 4 smallish taters that weighed a lb, peel if skin is thick)
1 qt broth or water
1 bunch of kale, thick stems removed, chopped
s&p to taste

(1) Saute' onion in olive oil till beginning to caramelize, then add garlic and pepper and continue saute'ing for a couple of minutes.

(2) Add potatoes and broth and bring to a boil.

(3) Add kale and simmer till done, maybe 20, 30 minutes, depending on the type of kale and how finely you chopped it.

OPTIONAL: Mash the potatoes in the pot or puree the whole shebang with an immersion blender (that's what I did) or regular blender.

To make it sweeter for children, you might include a diced parsnip, carrot or zucchini. To add some umami flavor, saute' some mushrooms with the onion or puree in some ripe olives. For additional depth of flavor, add lentils before adding potatoes, maybe some chopped green beans, celery, winter squash or fresh or dried herbs. I bet this soup would be good cold in hot weather, especially with some fresh herbs to brighten the flavor.
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