Contributed by Angela Cleveland (from Harvest Herald #339)

Ingredients

1 lg Onion, chopped
2 cloves Garlic, minced
2 lg Potatoes, cubed
1 Celeriac, peeled & cubed
2 cups chopped & rinsed Kale
1 Tbsp Olive Oil
6 cups Soup Stock (chicken or veg)
1 Tbsp chopped fresh Dill, optional
1 Tbsp butter, optional
Salt & Pepper to taste

Instructions

Heat oil in soup pot. Add onion, sauté until translucent. Add garlic, potatoes, celeriac, and stock. Bring to a boil, then simmer until veggies are tender. Add kale, dill, and butter if using. For a thicker soup, puree half, then return to the pot. Re-heat and serve.

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