The soup is tasty on its own, but the garlic-roasted crispy kale kicks up the flavor (see my recipe for the kale). This is a quick way to make a hearty soup.
- 24 ounces red or white potatoes
- 1 teaspoons olive oil
- 1 T butter
- 1/2 cup chopped onion
- 3/4 cups vegetable broth
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 veggie bacon slices, chopped
- 1/3 cup jarlsberg cheese
Boil potatoes until they are tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add butter. Stir in flour to coat onions. Slowly add the milk and broth, stirring to thicken. Add chopped veggie bacon.
Remove and discard potato skins. Coarsely mash potatoes into soup. Stir in the jarlsberg and then serve.