Sometimes it gets hot in San Francisco, but not usually. This soup is a take on traditional vichyssoise, but could be eaten hot or cold. Just like you always pack another layer in your bag when you leave the house in S.F., having versatile food can be good too. Served cold, its refreshing, but eat it hot, and its comforting. Let me stop babbling, on to the show!
2 large yukon gold potatoes, peeled and cut into 1/4" slices
1/2 a large yellow onion, sliced
1 bunch kale, big stems removed, roughly chopped
1 Qt. veggie stock, we used the one we made at home
1 cup heavy cream
salt and pepper to taste
Add veggie stock to a pot on medium high heat. Toss in potatoes, and onions and allow to come to a boil. When potatoes become fork tender (about 8-10 minutes) add the kale and cook for one more minute. Set aside and allow to cool for a few minutes. Using an immersion blender, or food processor puree' the soup very well, removing all chunks and lumps. While still blending, add in the cream slowly and continue to puree' until velvety. Season with salt and pepper to taste, and place in the refrigerator to cool, or you could totally just eat it right now. Toast up some crusty bread, and get down!