Rustic Potato Soup

Let me start out by saying that I love soup. All soups. I have never met a soup that I didn't like. Daniel, my boyfriend, could do without cream soups. I think he is crazy. Either way, back to the point. I love soup.

Tonight I decided that I wanted to be comforted by the warmth of a rustic potato soup. Why rustic? I don't know. I thought that it had a nice ring to it, and it looks rustic. Whatever that means. Anyway, the soup was awesome. Both Daniel and I agreed that the soup was the best potato soup that I had ever made.

Rustic Potato Soup

5 Potatoes, unpeeled medium, diced

1 Sm yellow onion, diced

1 carrot, peeled and sliced

4 cloves garlic

1 cup Kale, chopped

1 tbsp Cilantro, chopped

1/2 cup corn, I used frozen

3 tbsp Butter

3 cups Water

1 cup Milk

Salt and Pepper to taste

2 vegetarian chicken-like boullion

First, over high heat saute the onion and garlic in the butter. After about 5 min, throw in the diced potatoes and carrots. Cook for about 15 - 20 minutes or until the potatoes have browned slightly. Add the water and boullion, reduce heat to medium and let boil for 30 minutes. After the 30 minutes, your potatoes and carrots should be tender and the broth should be thickening because the potatoes. Add kale, corn, cilantro and milk. Turn burner to low and simmer for about 5 minutes. Add salt and pepper to taste. Enjoy.