Potato kale soup from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by Madison Area Community Supported Agriculture Coalition

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Locavore on October 18, 2015

    I subbed chicken stock for the water and used some extra potato. As written this is very spicy for my taste. Cut chile flakes in half next time. I also only covered the potatoes by about a half inch instead of 4 inches. Come to think of it, maybe that's why it's too spicy.

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