![](https://cdn.statically.io/img/www.allrecipes.com/thmb/J-htgTxmL9Ke_WN7lINBILtZGSU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4597269-acd6e7a0326640fa8d2d1f05ed250b1d.jpg)
Ingredients
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1 tablespoon olive oil, or more to taste
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2 russet potatoes, diced
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2 carrots, diced, or more to taste
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3 stalks celery, diced
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1 onion, diced
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1 ½ (32 fluid ounce) containers vegetable broth
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2 (8 ounce) packages sliced mushrooms, divided
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2 teaspoons salt
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2 teaspoons herbes de Provence
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1 teaspoon ground black pepper
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1 bay leaf
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2 cups chopped kale
Directions
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Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
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Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
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Coarsely chop the second package of mushrooms.
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Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.
Nutrition Facts (per serving)
230 | Calories |
5g | Fat |
40g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 230 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 1929mg | 84% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 8g | 28% |
Total Sugars 11g | |
Protein 9g | 18% |
Vitamin C 69mg | 76% |
Calcium 125mg | 10% |
Iron 3mg | 16% |
Potassium 1195mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.