Shamrock Soup (AKA Potato-Kale Soup)

Tomorrow is St. Patrick's Day, so we made this lovely green soup to celebrate! The flavor is fairly mild, so if you like it a bit spicier, add more red pepper flakes, salt, pepper, or whatever else you like. We adapted this recipe from a cookbook we received via a friend, who got it from her CSA provider. Because you use an immersion blender to create a smooth texture for the soup, prep time is fairly quick as you'll only need to coarsely chop the vegetables before adding them to the soup. Also, the original recipe called for three cups fresh kale, but we like A LOT of kale, so we added quite a bit more. The verdict? Great!

Shamrock Soup (12+ servings)
4 T. olive oil
2 medium onions, coarsely chopped
10 cloves garlic, coarsely chopped
1/2 T. red pepper flakes
1 tsp. salt
6 medium potatoes, scrubbed and cubed
Water and/or broth
4 large handfuls fresh kale (maybe 8 cups? who knows!)
black pepper

1. Heat oil over medium heat, add onions, garlic, red pepper flakes, and salt. Saute until onions are translucent.

2. Add potatoes and enough water (or water + broth) to cover by two inches. Bring to a boil over medium-high heat and cook, covered, for 10-15 minutes, until potatoes are just tender.

3. Add kale and cook, uncovered, for an additional 10-15 minutes.

4. Puree soup using an immersion blender (if you don't have one, you can use a regular blender). Season with pepper (and additional salt & red pepper flakes, if desired).

5. Serve it up - perhaps with some soda bread?