Humpday Soup with Broccoli, Kale, and Cheddar

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Last night we opened the fridge and realized that things had gotten out of hand. The vegetable crisper was packed to capacity so we decided to improvise a hearty soup with potatoes, broccoli, and kale for a midwinter humpday. It’s a flexible recipe, depending on what you have on hand, but here is what we threw together.

3 red potatoes, peeled and quartered
2 cups broccoli florets
2 cups chopped kale
1 whole yellow onion, chopped
1/4 large carrot, shaved or thinly sliced
1 rib of celery, chopped
3 garlic cloves, minced
1/2 – 3/4 cup sharp cheddar
3 tbsp. dijon mustard
4 cups chicken broth
Splash of white wine
Dash of red pepper flakes
1/4 cup half and half or milk
chopped bacon (optional)
Salt and pepper

In a 350˚ oven, cook the bacon until crispy and set aside. Meanwhile, sauté the onions until translucent. Add the garlic, carrot, celery, and red pepper flakes. Once softened, add the wine and reduce further. Add in the broth and potatoes. Cook for about 5-10 minutes and add in the broccoli. When the potatoes and broccoli are fork tender, mix with a burr mixer until mostly smooth. Stir in the cheddar and dijon and mix until well combined. Add in the kale and cook for 5 minutes more. Stir in the cream and remove from heat. Ladle the soup into bowls and top with salt, pepper, and chopped bacon.


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