A frugal, organic recipe from…
Mountain Community Coop, Eatonville, Washington

Potato-Kale Soup with Sharp Cheddar

This recipe uses three ingredients from this week’s produce share: kale, potatoes, and onion. All other ingredients are also available at the co-op. Dark, earthly kale contrasts with the mild potatoes, and organic cheddar cheese gives it bite. You can use fresh spinach in place of kale, and other cheese such as goat, feta, and gruyere. Pair with a good, crusty bread or toast. Ezekiel Bread makes a great choice.

Ingredients
2 tablespoons butter or oil
1-1/2 finely chopped onions
1 garlic clove, minced
6 cups vegetable or chicken broth or water with three vegetable or chicken bouillon cubes
4 cups coarsely chopped peeled russet potatoes
¼ teaspoon salt
1 bay leaf
4-6 cups chopped fresh kale (about ½ pound)
1 teaspoon dried basil
¾ cup shredded or crumbled cheddar cheese

Directions
1. Melt butter in large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes until potato is tender.
2. Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with potato masher until thick and chunky. Ladle into bowls and top with cheese.

Makes 4 servings (1-1/2 cups soup)