No milk or cream is needed for this delectable creamy potato soup!  This recipe yields 4 servings & the flavors meld even more the following day, making this the perfect leftover soup for lunch!

This was the perfect meal set by the cozy fireplace while knitting my color-popping modern log cabin blanket!

Ingredients:

• 4 Cups organic potatoes, cubed
• 2 Cups vegetable broth
• 1 bunch of organic Kale, washed & chopped
• 2 teaspoons organic garlic powder
• 1 Tablespoon organic extra virgin olive oil
• Salt & pepper to taste
• Optional: 1 Tablespoon dark maple syrup

Directions:

1. In a large pot on medium-high heat, add your olive oil, spices, and cubed potatoes.  Saute until the potatoes start to golden and add your vegetable broth.  Turn your heat down to low-medium and cover; let simmer for about 30 minutes.
2. While your soup is cooking, prepare your kale.  In a saucepan on medium heat, steam your kale until tender.  If desired, drizzle with maple syrup & spice with salt & pepper to taste.
3. Time to whip out the immersion blender! (If you don’t have one, cream your soup in batches in your blender).  Blend your soup until no potato chunks remain, making it a very rich creamy soup without the added cream!  If the soup is too thick, add a little bit of water until desired consistency is reached.  Taste a spoonful & adjust seasonings as necessary
4. Once your soup is ready, spoon your kale into the center of your bowl.  I paired my soup with my scrumptious flatbread, and for protein baked Nasoya Sprouted Super Firm Tofu (in a 400 degree oven on a greased baking sheet for 30 minutes, flipping halfway through cooking) with Old Bay spice.

5. Enjoy eating whole!