potato, mushroom and kale soup

Everyone I know has a cold, or just had a cold or is about to get a cold.

The weather is up, the weather is down, and no one's immune system can keep up.

I had some extra potatoes and kale and found this great dish to use them in. I made quite a few alterations due to my lack of access to some key ingredients but the variation was really good, so no harm done.

Potato, Mushroom and Kale Soup
Serves 6, adapted from Eats Well With Others

2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
7 cups vegetable broth (I couldn't find veggie broth at my local bodega so I used 2 cans of Amy's Mushroom Soup and 3 cups water)
2 lb Yukon gold potatoes, peeled and chopped
1/4 tsp salt, plus more to taste
1 bay leaf
6 cups chopped fresh kale (about 3/4 lb)
1 teaspoon poultry seasoning
1 teaspoon dried oregano

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 8 minutes or until tender, stirring frequently. Add the garlic and cook for 30 seconds, stirring constantly.
2. Stir in the broth (or soup and water), potato, salt and bay leaf. Bring to a boil and then cover, reduce heat and simmer for 15 minutes or until the potato is tender.
3. Stir in the kale and dried herbs. Cover and simmer for 10 minutes or until kale is tender. Discard the bay leaf. Partially mash the potatoes with a potato masher until thick and chunky. Season with salt to taste.