Source: dLife

A creamy white soup, made with potatoes and kale.

Servings

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

1. 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.
2. Add the stock and bring to a boil.
3. Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes until tender.
4. In a blender or food processor, puree the soup in batches until smooth.
5. Return the soup to the pot and stir in the mustard, scallions, basil, and evaporated skim milk
6. 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.
7. Add salt and pepper to taste, and lemon juice, if desired.
8. Carefully reheat the soup until it is very hot but not boiling.