Kale and Potato Soup

My friend Diana made this last month and sent me the recipe.  She's a genius in the kitchen


3-4 yukon gold potatoes
1 bunch of kale (I used a mix of Red Russian and Lucitano)
1 large container stock
1 C water
1+ cup of wine (Diana used white. I used red.  As long as it's dry, use what ya got)
4 stalks of celery
3 cloves of garlic
1 yellow onion
1 can of fire roasted tomatoes
4 sprigs of rosemary
4 sprigs of fresh thyme
olive oil

Toppings

Marscapone!!!

Olive Oil

Bread 

I didn't try the croutons but the Marscapone really really makes it

Dice onion, celery and garlic and add to large stock pot on medium with a drizzle of olive oil, rosemary and thyme with the stems attached (remove them before serving), and wine and cook till veggies are tender 

Add cubed potatoes, fire roasted tomatoes, broth, and water. Season with fresh ground pepper and sea salt. Simmer on medium-low heat for a 1-2 hours stirring occasionally and adding extra seasoning, water, or wine if necessary

Remove herb stems. 15-ish minutes before you are ready to eat, chop and add kale to the mix. I like it better when the kale is bright green and partially firm. If you put in the kale for too long it turns mushy and looses flavor

If you want bread crumbs, cube bread, add to a pan on med-high heat with olive oil. Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra oil, then crush into course crumbs

SERIOUSLY try the marscapone :)