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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato Kale Soup

Source: dLife

A creamy white soup, made with potatoes and kale.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	158.8

Total Carbs	28.6 g

Dietary Fiber	4.7 g

Sugars	5.4 g

Total Fat	3.2 g

Saturated Fat	0.4 g

Unsaturated Fat	1.7 g

Potassium	743.7 mg

Protein	4.7 g

Sodium	581.6 mg

Dietary Exchanges 3.2 Fat, 1.6 Vegetables, 0.0 Milk, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup fresh chopped onion 0.5
0 1/2 cup chopped leeks 0.5
0 1/2 tsp salt 1.0
1 tbsp vegetable oil 4.0
4 cup vegetable broth 4.0
4 cup Potatoes, with skin, fresh, diced 0.25
0 1/4 tsp fennel seed 0.5
0 1/2 cup fresh chopped celery 2.0
2 tbsp white wine 0.5
0 1/2 tsp dried dill weed 2.0
2 tsp dijon mustard 2.0
2 tbsp fresh chopped green onion 1.5
1 1/2 tbsp fresh basil 0.5
0 1/2 cup evaporated skim milk 4.0
4 cup kale, chopped 1.0
1 pinch salt and pepper 1.0
1 each fresh lemons

Directions

In a 3- or 4-quart covered soup pot, saute the onions, leeks, and salt in the oil on low heat for about 5 minutes, until tender.
Add the stock and bring to a boil.
Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes until tender.
In a blender or food processor, puree the soup in batches until smooth.
Return the soup to the pot and stir in the mustard, scallions, basil, and evaporated skim milk
In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup.
Add salt and pepper to taste, and lemon juice, if desired.
Carefully reheat the soup until it is very hot but not boiling.