I have made this soup on several occasions, sometimes using curly leafed kale, other times black kale. The potatoes vary, too, depending on what I have in the pantry. The constant is the deeply flavorful broth, which contains woodsy smoked paprika, rosemary, and thyme. Savory and comforting, this soup is an excellent reminder to appreciate the gifts of winter, even when you're on the cusp of spring.
Kale and Potato Soup Serves 6 2 tablespoons olive oil 1 onion, chopped 4 cloves garlic, chopped 1 pound Yukon Gold or red potatoes, peeled and cut into 1/2-inch cubes 1/2 teaspoon Kosher salt 1/2 teaspoon smoked paprika 4 sprigs thyme 1 sprig rosemary 1 bay leaf 8 cups water 1 small bunch kale, center stems removed and leaves cut into thin ribbons Salt and freshly ground black pepper Garnish (optional) 1 tablespoon olive oil 1/2 teaspoon smoked paprika Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring, for 30 seconds. Stir in potatoes, salt, paprika, thyme, rosemary, bay leaf, and water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Stir in kale. Simmer, covered, for 10 minutes or until kale is tender. Discard bay leaf and rosemary and thyme stems. Taste and season with additional salt and pepper, if desired. To make garnish, heat 1 tablespoon olive oil in a small saucepan over low heat. Stir in paprika and heat for 1 minute. To serve, ladle soup into bowls and drizzle paprika oil on top.Related: Recipe: Kale and Apple Soup (Images: Emily Ho)