Creamy Potato Soup with Veggies

Yield 6-8 servings



  1. Boil potatoes and carrots until just soft (but not mushy).
  2. Add stock, celery, mushrooms, milk and seasonings.
  3. Cook on medium-high until soup starts to bubble.
  4. Add kale and cook for a few minutes on medium-low.
  5. Set on simmer until ready to serve. (I sometimes serve immediately.)

Recipe by The Humbled Homemaker at