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Potato Kale Soup & Santa's Coming to Old Town!

by Geneva Miller with Susan Vanderpool Christiansen

Port of Bandon, Santa, Waterfront - Geneva Miller

Santa is Coming to the Old Town Marketplace!
Visit the marketplace on Saturday, December 14 and greet Santa as he cruises the Coquille River, carried to Bandon by Prowler Charters. Santa and Mrs. Claus will dock at the Port of Bandon boat launch at 1 PM. Say hello to the jolly elf and smile for the camera. Photos will be offered by Angela Cardas, Cardas Photography, from 1:30 to 3 PM at the marketplace.
The Marketplace is open Fridays and Saturdays, 10 AM to 4 PM through December 14, 250 First Street SW, Bandon, Oregon.

Bandon’s Old Town Marketplace hums with holiday cheer. Lights twinkle. Bobbles abound. Shoppers browse art and sample edible delights. The seafood is fresh. The local harvest of root veggies and winter greens inspire warming bowls of soup.

On a brisk winter day, Susan Vanderpool Christiansen, marketplace purveyor of Chubby Girl Cheesecakes, savors a piping hot potato kale soup. “I like a quick soup. And I often do batch cooking just to make my life a little easier,” said Christiansen. “On Sundays, I will often scrub up five pounds of potatoes and will bake them off for use in home fries, twice baked potatoes, or soup.”

Potato Kale Soup

1 tablespoon olive oil
1 small onion, diced
1 large clove garlic, quartered or minced
3 fist sized potatoes, cubed
4 cups kale 4 cups vegetable, chicken or turkey stock
½ tsp. smoked paprika
Salt & Pepper to taste
Optional: ½ lb. linguica, or spicy Italian sausage, skin removed and sliced
Hot sauce, if you like it!

Heat olive oil or butter in a medium saucepan over medium heat, when the oil starts to shimmer, add diced onion and a small pinch of salt. Stir until the onion is translucent.

Add the garlic. If you like the garlic sweeter, cut the one clove in quarters. For a more pungent garlic flavor, mince it. When the garlic is fragrant (2 minutes), add the paprika and the sausage or linguica, if you are going to use it, and sauté it until it’s cooked through.

Potato Kale Soup

Susan Vanderpool Christiansen’s Potato Kale Soup

Next add cubed potatoes (I like the skin on). If the potatoes are pre-baked, just heat them through. When heated, add the stock – or add the stock with uncooked potatoes.

When the stock comes up to a simmer, add the kale which has been stemmed and chopped into bite sized pieces. Cook until the kale is tender – about 30 minutes. Taste the soup for season, add salt, pepper and hot sauce to your liking.

This recipe makes two generous portions or four first course portions. I often bulk this soup up with a sliced carrot, celery or peppers. I like those veggies crunchy and add them when the kale is simmering.

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