Spice in the Kitchen: Potato Kale Soup

I'm about as un-Irish as they come. Ok, maybe not super un-Irish, I did really like U2 and Sinead O'Connor when I was in junior high (and there may be some Scottish blood in my family), but my heritage is mostly Portuguese with French and other unidentified European heritages scattered in for fun. I grew up in a town where everyone was Portuguese, French or Polish. Anyway, I'm getting away from the point of this soup. I did not do anything Irishy for St. Patrick's Day. I do, however, recall seeing a recipe for an Irish potato recipe with kale the other day, so maybe that is what inspired the desire to make this soup today. That and all I had were potatoes and kale. This recipe was inspired by a very simple Portuguese soup that my sister-in-law taught me how to make. Hers, I think has linguiça in it, mine obviously does not.

Sorta Portuguese Potato Kale Soup Recipe (vegan-izable)
serves 4-6

Ingredients

• 1 TB olive oil
• 1 tsp hing
• 1 tsp marjoram
• 2 tsp thyme
• 1 bay leaf
• salt and pepper
• 8 cups vegetable broth
• 6 medium Yukon gold potatoes (white potatoes can be used as well or use less if you want a thinner soup)
• 3 stalks of celery, chopped fine
• 5 cups finely chopped and de-stemmed kale leaves
• 1 TB of butter (optional)
• 1 cup cannellini beans (optional)

Directions

1. Add oil and spices to a soup pan and sauté until fragrant. Add potatoes and celery sauté for a few minutes.
2. Add vegetable broth. Bring to a boil and then let simmer on medium heat, covered, until potatoes become soft, about 15 minutes.
3. When potatoes are soft, use an immersion blender to puree them and the celery completely. If the soup seems too thick, add more broth or water.
4. Add kale and let the soup simmer for as long as you can. An hour or two is best. The kale should be nice and soft. If using cannellini beans, add them in the last 15 minutes of simmering (and the butter too if you not making vegan). 
5. Add salt and pepper to taste.