Potato Kale Chowder

Ingredients: 2–3 tsp (10–15mL) unrefined light olive oil or canola oil, 2 cups (360g) onions – quartered and sliced thin, 1 cup (180g) red onion - quartered and then sliced thin, 2 pounds (910g) Red or Yukon Gold potatoes – scrubbed and cut in 3/4-inch (2-cm) dice, 2 quarts (1.9L) unsalted vegetable stock, 2 cups (480mL) water, 2 3-inch (8-cm) sprigs fresh thyme or 1 tsp (2g) dried thyme, 1 Tbsp (7g) caraway seeds, 4 cups (300g) firmly packed kale leaves - sliced in ribbons, Salt and white pepper to taste, 2 cups (480mL) milk (either dairy, soy, rice, etc.) 


(1)  In a 3- or 4-quart (2.8 to 3.8L) pot, heat oil and sauté onions for 4 minutes on low heat. Do not brown them.

(2)  Add potatoes, stock water, thyme, and caraway seed and bring to a boil, uncovered.

(3)  Lower heat, cover pot, and cook about 20 minutes, until potatoes are almost soft.

Add kale, salt, and pepper. Cover and cook 10 minutes longer or until kale is tender.

(4)    Add milk to taste, adjust seasonings, simmer 5 minutes longer (without boiling), and turn off the heat.