Italian Potato Soup

2 tablespoons olive oil

1 medium onion, sliced

3 carrots, sliced or diced

6 cloves garlic, minced

1 tablespoon minced fresh thyme or 2 teaspoons dried

1 tablespoon minced fresh rosemary or 2 teaspoons dried

1 tablespoon minced fresh oregano or 2 teaspoons dried

1 tablespoon garlic powder

2 teaspoons salt

8 medium potatoes (Yellow Finn and Yukon Gold are very nice), diced

8 cups vegetable stock or water (see Making Stock
)

1/2 bunch kale or other dark, leafy greens such as collards, mustard, chard, or spinach, stemmed and chopped (optional)

2 to 3 cups coarsely chopped seasonal vegetables such as broccoli, peppers, or green beans (optional)

In autumn, the air is cooler and the vegetables are heartier. And one of the heartiest vegetables is the comforting potato. This soup uses potatoes as a base and gains texture with the addition of other seasonal vegetables. Italian seasonings enhance the potato flavor, resulting in a thick soup that is a perfect meal in a bowl.
Heat the olive oil in a stockpot and sauté the onions, carrots, and garlic, then add the thyme, rosemary, oregano, garlic powder, and salt. Add the potatoes and the stock or water.
Cover and let simmer until the potatoes are very soft. Add the kale and other veggies, if using. Cover and simmer on low heat about 1 hour, stirring occasionally to make certain the soup doesn’t burn.

SERVES 8 TO 1 2