Extra virgin olive oil
4 garlic cloves
1/2 large yellow onion
3 small russet potatoes, unpeeled and diced
4 cups (1 quart) vegetable broth
1 cup water
1/2 cup milk *
6 cups kale leaves, stems removed
Salt and pepper to taste
Sour cream for garnish *
1. In a food processor, chop garlic, onion, and shallots. Lightly coat the bottom of a large soup pot with olive oil. Sauté garlic, onions, shallots, and diced potatoes for 5 minutes. Add salt and pepper.
2. Add vegetable stock, water, and milk. Bring to a low boil. Reduce heat to low and let simmer 20 minutes until potatoes are cooked through and soft. Add kale and stir. Cook for 3 minutes.
3. Transfer to a blender or food processor and blend until creamy and smooth. Return soup to soup pot and keep warm on low heat until ready to serve. Garnish with sour cream.
*To make this a vegan dish, use almond milk instead of regular milk and omit sour cream