Scalloped Potato-Kale Soup
We may have just found our new favorite recipe shortcut. This soup comes together in a flash, thanks to boxed scalloped potatoes!
1 T Olive Oil
4¾ oz Boxed Scalloped Potatoes
6 cup Low Sodium Chicken Broth
2 tsp Dried Marjoram
1 tsp Freshly Ground Black Pepper
¼ tsp Crushed Red Pepper
4 cup Chopped Kale
4 cup Chopped Spinach
- Heat olive oil in a 3-quart saucepan over low heat. Add onions and cook until translucent but not browned, about 5 minutes.
- Stir in potatoes and seasoning packet, chicken broth, marjoram, black pepper and crushed red pepper, if using.
- Bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are hydrated and softened, 20 to 25 minutes.
- Add kale and cook just until wilted, 5 to 7 minutes. Serve immediately. Makes about 6 cups, serves 4.