This soup is so quick and delicious! My kiddos even loved it! It’s easily vegan and gluten free or you can throw in pre-cooked sausage or bacon if you so desire!
4-5 large baking potatoes
2 cans of broth(about 2 cups each)
2 cans of water
2 cloves of minced garlic
1 tsp of dry basil or 3 tablespoons chopped fresh
2 cups of crunchy kale
1 cup of bacon pieces or mushrooms
1 tbs Earth balance butter substitute
Salt and pepper to taste
Peel the potatoes and slice and quarter them into pieces. Chop kale into smaller bite sized pieces and add the potatoes and kale to a large stockpot. I actually cooked this soup in my Instantpot but it would work perfectly on the stovetop as well!
I set my Instantpot to 14 minutes and it was perfect! On the stovetop, cover and cook on medium heat until the potatoes are tender! Easy and delicious!