Hunk Food – Potato Soup with Carrots and Kale


I am not a health food addict. Though if you ask anyone who has spent some time eating with me they may say I am careful about what I eat. I don’t do sweets unless I’m going to make someone feel bad for not eating their homemade apple pie. I very rarely eat pasta or any other starch unless it’s sprouted grain or some such nonsense and the last bottle of soda I purchased to “quench my thirst” was probably 8 years ago. The fact of the matter is I didn’t grow up consuming that stuff and no one in my family eats a lot of so-called junk. I’m not consciously trying to be extremely healthy. I’m just much more interested in food that make me feel good. What this normally ends up meaning is while I like my junk food (Ramen, potato chips, Chinese take-out …pizza) I usually manage to throw something in with it to make it somewhat nutritional so it doesn’t make me completely ill.

The way I see it is there is no point eating it if it isn’t going to somehow fuel my body and keep me going! I don’t have much time to eat right so I admit that I occasionally cut corners. I started thinking about how my unhealthy eating often looks kind of healthy to a lot people and decided to start sharing my unhealthy healthy eating with you my friends! You can Google healthy recipes but let’s be honest sometimes all you want is some good old crap to soften the rough edges around a bad day.  So I’m going to post some of my favorite “healthy” junk food. I shall call it Hunk food (no it does not come with Antonio Sabato)

When I was little my favorite food was mashed potatoes. I tried to order mashed potatoes for breakfast once at a restaurant in N.C. when I was a little girl! So it’s no big surprised that I love potato soup. Sadly potato soup isn’t really packed with nutritious value.

Really simple Potato Soup with some extra nutrition!

  1. Rinse and chop half of a 5 lb bag of red potatoes in pieces about the size of a nickel and put them in a big pot (leave the skin they are good for you!)
  2. Rinse, remove the spine and chop up kale into strips or squares and set them aside. (Make them the size you would cut lettuce for salad)
  3. Cover the potatoes with chicken stock and bring to a soft boil (I use about 16 ounces of the Swanson Organic broth)
  4. While potatoes are boiling skin and slice 6-8 carrots into small pieces like the potatoes and add them to the boiling potatoes
  5. Boil until the potatoes and carrots are tender enough to mash with a fork
  6. Turn the heat off and carefully mash the carrots and potatoes in the pot until they reach the consistency to which you like your soup. Note: If the mixture is not soupy enough slowly add water until you reach the level of soupiness you prefer
  7. Stir in 3 to 4 table spoons of low-fat cream cheese instead of using heavy whipping cream
  8. Turn stove top back on to medium heat and slowly begin to add handfuls of kale while stirring. Add more kale as it cooks down. Note: It usually takes about 10 minutes to cook it and you should see the kale leaves start to wilt when they are cooked.


Bon Appetit!




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