Creamy Baked Potato & Kale Soup with Crunchy Potato Croutons

1. Cook the Onions

Start by heating a soup pot over medium heat and adding 2 tablespoons of olive oil. Once the oil is shimmering, toss in the sliced onion and cook until they turn a beautiful golden brown, which should take about 12 minutes.

2. Prepare the Potatoes

While the onions are cooking, take your baked potatoes and slice them in half lengthwise. Reserve three halves for the potato wedges and chop the rest into 3⁄4-inch chunks, setting them aside for later.

3. Add Garlic and Spices

When the onions are ready, add the minced garlic, crushed fennel seeds, dried thyme, rubbed sage, salt, and plenty of freshly ground black pepper. Sauté this mixture for about 2 minutes.

4. Deglaze the Pot

Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.

5. Add Potatoes and Broth

Next, add the chopped potatoes and vegetable broth. Bring the mixture to a boil.

6. Simmer with Kale

Reduce the heat and add the kale. Let this simmer for 15-20 minutes, or until the kale has wilted and softened.

7. Prepare Potato Wedges

Combine the coarse cornmeal, dried thyme, paprika, and a pinch of salt in a shallow dish. Slice the reserved potato halves into six pieces each and dredge them in the cornmeal mixture until they are evenly coated.

8. Fry Potato Wedges

Heat a heavy-bottomed skillet over medium heat and add a light layer of olive oil. Fry the potato wedges for about 4 minutes on each side, or until they are golden and crispy.

9. Mash and Add Soy Milk

Once the soup has finished simmering, use a potato masher to mash roughly half of the soup. Stir in the soy milk and adjust the thickness of the soup with additional water or broth if necessary.

10. Serve and Garnish

Ladle the hot soup into bowls and top each serving with a few crispy potato wedge croutons. Enjoy!