Potato Soup with Kale and Ground Turkey
Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic and turkey, and cook for a few minutes, using a wooden spoon to break up the meat, just until the meat begins to brown. Add the mushrooms, celery and carrots, and cook for 7-10 minutes, stirring occasionally, until the vegetables are softened and the meat is completely browned.
Add the kale (it will look like a massive amount, but it will shrink down). Put the lid on the pot for a few minutes to let the steam wilt the kale. Add the potatoes, chicken broth, water and half 'n' half. Whisk the milk together with the cornstarch until smooth, and add that to the pot. Add the sage and thyme, and season with a teaspoon of salt and pepper.
Bring to a boil, then cover and reduce to medium low to simmer for about 30 minutes, until the potatoes are softened. Taste and adjust the seasoning as needed. Simmer, uncovered, over medium low to medium heat for another 30-40 minutes, until thickened and the flavors have developed.
Yields a large pot of soup - about 8 servings.
Weight Watchers Points Plus Value: 5 points per serving
Recipe from Curly Girl Kitchen