5 cups of vegetable stock, divided (or use part stock and part water)
1 large bunch of kale
Salt and pepper to taste
Heat coconut oil in a skillet, add onion and saute until nearly tender. Add garlic and continue to cook until onion is translucent and golden. Add potatoes and 2 cups of stock, simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash kale, remove stems, chop and steam. (Don’t try to cook it with the potatoes). When potatoes are very tender, puree half of them with remaining stock, salt and pepper. Combine everything and heat gently, thinning, if necessary, by adding hot water. Four servings.