Bone Broth Kale Potato Cream Soup
Between the bone broth and the kale, this delicious creamy soup is packed with important nutrients, including gelatin, collagen, and vitamin A. When eating kale, it is very important to cook it thoroughly. Raw kale is high in goitrogens, which are substances that inhibit iodine uptake in the thyroid gland, and can cause thyroid problems if eaten frequently. Cooking kale removes most of the goitrogens.
2 quarts beef bone broth (or more for a thinner soup)
1 large yellow onion, chopped finely
1 bunch kale, ribs removed, chopped roughly
3 large Yukon gold potatoes, peeled, chopped into 1-inch cubes
salt and pepper
ghee for sauteing
sour cream for serving
Heat Dutch oven on medium heat. Add 2 tbsp of ghee. Add onion and saute for 3 minutes. Add kale and mix, and saute until onion is translucent and starting to brown, about another 8 minutes. Season with salt and pepper. Add potatoes and mix well. Add bone broth. I like this soup very thick and creamy, and to make it like this, your bone broth should not quite cover your vegetables. Turn up heat to bring to a boil, then turn down heat and cover, boiling lightly, for 15 minutes, or until potato is very tender. Turn off heat. Puree with an immersion blender until smooth. Serve with a dollop of sour cream, and enjoy!