Kale and Potato Soup with FAGE Total

Just in time for fall.


3 ½ tbsp. butter
2 leeks, coarsely chopped
1 garlic clove, minced
1 tsp. fresh thyme, finely chopped
1 pinch salt
1 pinch freshly ground pepper
1 lt vegetable stock
2.2 lbs. potatoes, diced
1 ½ cups FAGE Total, FAGE Total 2%, or FAGE Total 0%, plus extra for garnish
2 Cups Kale, plus extra for garnish

  1. In a large saucepan, sauté the butter, the leeks, the garlic, the thyme and the salt and pepper for about 10 minutes over medium heat.
  2. Then raise the heat and add the vegetable stock and the potatoes. Boil for about 45 minutes, until the potatoes get soft.
  3. Pour the soup into the blender, purée until smooth, then return to the saucepan (if too thick, add a bit more of the vegetable stock).
  4. Add the FAGE Total little by little until it blends in, then add the kale and boil for 5 more minutes.