Potato Kale Soup

by foodsmarty

Cook till potatoes are tender, about 30 min:

3-4 potatoes, cubed

1 quart chicken broth

¼ t ground fennel

3 thin slices lemon (round)

Turn to very low and Add:

4-5 kale leaves, torn up

1 turnip, chopped

Handful basil leaves

Turn off heat and let sit in pan for 10 min. This prevents overcooking the kale and leaves the turnip nice and crisp.