Potato Kale Chowder

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  • 2 to 3 teaspoons canola oil
  • 2 cups 1/2-inch sliced leeks
  • 1 cup sliced red onions
  • 2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch dice
  • 2 quarts vegetable broth
  • 2 cups water
  • 2 (3-inch) sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon caraway seeds
  • 4 cups firmly packed sliced kale leaves
  • Salt and pepper, to taste
  • 2 cups milk (dairy, soy, rice, etc.)


In a 3- or 4-quart pot, heat oil over low heat and sauté leeks and onions for 4 minutes; do not brown.

Add potatoes, broth, water, thyme and caraway seeds; bring to a boil, uncovered. Lower the heat, cover the pot and cook for about 20 minutes, until potatoes are almost soft.

Add kale, salt and pepper. Cover and cook for 10 minutes longer or until kale is tender. Add milk to taste, adjust seasonings, and simmer for 5 minutes longer.

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