Kale, Mushroom & Potato Soup

This quick cooking soup relies on help from freezer staples. Be sure to cut the potato small to get that quick cooking time. This soup is a favorite in our house in the fall and winter. For a leaner version, you could skip the cream, but we love the touch of richness. To boost protein, this is great with added sausage.

Kale, Mushroom & Potato Soup

Serves 4

Ingredients

• 1 bag frozen mirepoix, can also use fresh chopped mirepoix
• 2 tbsp butter
• 1 qt vegetable or chicken stock
• 2 tsp Italian seasoning
• 2 large or 3 small red potatoes, chopped into small cubes the same size as mirepoix
• 4 oz frozen kale
• 1 bag frozen mixed mushrooms
• 1/4 c heavy cream
• salt & pepper

Instructions

1. Melt butter in medium stock pot over medium high heat. Add mirepoix and saute until softened.
2. Add stock, seasoning and potatoes. Raise heat to high and bring to a boil. Boil for approximately 8 minutes, until potatoes are fork tender.
3. Add frozen kale and mixed mushrooms. Bring to a boil again.
4. Reduce heat to low and swirl in heavy cream once boiling has stopped. Season with additional salt and pepper to taste.