Kale and Potato Soup


• 2 tsp olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 cup small diced carrots
• 1 pound yellow or white potatoes, peeled and small diced
• 4 cups chicken stock
• 2 cups vegetable stock
• 1/2 tsp fresh sage
• 1/2 tsp fresh thyme
• 3 cups chopped kale


In a medium sized soup pot, sauté the onion, carrots and garlic with the olive oil for one to two minutes. Then add chicken stock, vegetable stock, kale and potatoes. Bring soup to a boil then lower the heat to a simmer. When potatoes are fork tender, add the fresh herbs. Season with salt and pepper. Serve hot.