Comfort Food: Soup


I usually decide the day-of what I’ll be making for dinner. I send a courtesy text to Colton asking what he wants, but I usually make what I want anyways (he will eat anything so it doesn’t bother him). Yesterday I wanted to try making a soup from scratch. I’ve done this quite a few times before but always from a recipe. I set out planning on making a chicken broth based soup with lots of veggies, however when I got home I didn’t have chicken broth and at that point, didn’t quite feel like going back out to the store. So, I settled on whatever I had in the pantry and fridge and came up with this delicious, creamy, kale soup.

Grocery list:

Chicken bouillon (or chicken or veggie broth)

Fresh parsley, chives, rosemary

1 lemon




Garlic powder

1 shallot

2 tbsp unsalted butter

Red pep chili flakes

2 bay leaves

Parm cheese + rind

1 small container mushrooms (whichever kind you prefer)

1 large bunch kale

1 small bag honey gold potatoes

8 oz heavy cream

Preheat oven to 350 degrees.

Fill stock pot 1/2-3/4 full with water and bring to a boil. Then add 3 cubes chicken bouillon. You can use chicken or veggie broth but I didn’t have any on hand. Add parm rind.


Half the potatoes and place on sheet pan insides facing up. Drizzle with EVOO, chopped parsley and rosemary, the zest of the lemon, a little garlic powder and some S&P. Bake in the oven at 350 for about 20-30 mins. Don’t let them get too soft because they will keep cooking in the soup later.

In a small sauté pan over medium heat, melt butter and add chopped shallot, when almost translucent, add garlic and season with S&P.

Lower water to medium heat and add cooked shallot and garlic. Chop some more parsley, along with some chives and add to water with bay leaves and a pinch of red pepper flakes. Add container of mushrooms and potatoes. Chop kale, discarding of stems and add to broth. Lower heat slightly and allow to simmer for 15 minutes.

Grate parm cheese and add to broth along with heavy cream. Turn down to a simmer and allow to sit for another 10-20 minutes stirring occasionally.



I ate 3 bowls of this in one sitting. You have been warned.

xx Jill


4 Comments Add yours

  1. Ema Jones says:

    Can I use caramelized shallot instead of raw shallot? Plz

    1. Ema, yes of course! If you read through the steps the shallot and garlic are cooked in butter before being added to the stock pot. Hope this helps, happy cooking!

      1. Ema Jones says:

        Yeah, I’m juz using garlic salt and caramelized shallot. Let this be my soup for the Easter.
        BTW Wish you Good Friday and Happy Easter!
        So what all are you preparing on Easter?

      2. I’m doing a lime strawberry moscato punch, honey roasted rainbow carrots, broccoli casserole, a potato and green bean salad with walnut dressing and a tomato Camembert tart. And yourself? Happy Easter!

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