Potato Kale Soup

This January students at Bay View received boxes brimming with local chard and kale.  Chard and kale are nutritious greens found locally year round in Santa Cruz.  These greens are best eaten when cooked.  In nutrition, students added the kale to potatoes to make a savory soup.  Use the recipe below to share with the whole family!

Potato Kale Soup

Ingredients

*1 bunch of kale, tough stems removed                       
*1 large onion chopped

*1tbsp. of butter                                                           
*4 cloves of garlic minced

*4 large potatoes                                                           
*5 cups of vegetable stock

*1 cup grated cheddar cheese                                      
*salt and pepper to taste

Preparation

1. Sauté onion and garlic in the butter until onion is clear and soft (do not allow garlic to brown).
2. Add 5 cups stock and the potatoes. Simmer, covered, until potatoes are fork tender.
3. Wash kale and chop; steam kale separately.
4.  When potatoes are well done, puree half of them with remaining water. 
5. Melt in cheese and season to taste.  Enjoy.  

5th graders harvesting potatoes from the garden!

Students chopping kale.

Stirring up the soup.

Students enjoyed the soup with fresh sourdough bread.