Ingredients

• 1 tablespoon olive oil , or more to taste
• 2 russets potatoes , diced
• 2 carrots , diced, or more to taste
• 3 stalks celery , diced
• 1 onion , diced
• 1 ½ , 32 fluid ounce
• 2 , 8 ounce
• 2 teaspoons salt
• 2 teaspoons herbes de Provence
• 1 teaspoon ground black pepper
• 1 bay leaf
• 2 cups chopped kale

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
2. 2 Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
3. 3 Coarsely chop the second package of mushrooms.
4. 4 Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.

Nutrition per serving