source: Pinch of Yum
Surprisingly velvety and very tasty soup. The recipe is highly adaptable on quantities. The more cabbage you use, the greener the soup will be.
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown (5-8 minutes - don't get them mushy as it dulls the flavour). Sprinkle with salt and pepper.
Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
Puree until completely smooth. Stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be.
Ideal served with crusty fresh bread, or paninis and grilled cheese.