Vermont School Garden

A visit to a Vermont public school garden through the seasons.

One More Hearty Soup Recipe: Kale Potato

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frozen kale leaves

This is one of the tastier soups we’ve turned out at Westminster School. The ‘yum’ factor may be the addition of a cup of nutritional yeast. It’s not only good for you as the name implies; it adds a creamy buttery dimension to this hearty recipe. This was my first introduction to nutritional yeast in soup; it’s surprisingly good! The boys who prepared it each ate three bowlfuls. The rest went to teachers, drawn to our kitchen by the aromas permeating the school hallways.

dicing potatoes

dicing potatoes


adding potatoes

adding potatoes

sauteeing carrots, onions


Creamy Potato Kale Soup


We used kale from our garden. Last fall, children had  had torn it into bite sized pieces after de-ribbing it. The pieces were sealed into quart zip-lock bags with the air pressed out of them Many months later the kale retains it’s emerald green color as well as its vitamin and fiber content. Our potato crop has been stored at temperatures that have kept it intact right through March. With the addition of some veggies from the store and a bit of chicken broth (you can substitute vegetable broth) kale potato soup is a nutritious and comforting soup for a cold rainy March day! Serves it with crusty bread or toasted grilled cheese sandwiches.

stirring the yeast into the soup

stirring the yeast into the soup


Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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