Ingredients 

In a large soup pan, sauté onion in butter then add other ingredients

 3 tablespoon organic salt free butter 

1 chopped onion six cloves of pressed/crushed garlic

½ teaspoon cayenne pepper (or more if you like)

 1 teaspoon sea salt

3 – 4 quarts of water (we always make a ton of soup so we use 4 quarts of water, just keep adding ingredients until it seems right,  here you can use water, veggie broth, or chicken broth.)

6 large potatoes, cut in bite-size pieces (we leave the skin on)

 1 – 3 heads of kale, cut with scissors into small pieces (use stems only if you cut them very small)

Instructions 

1. I added thinly sliced carrots this time, but most often, it’s just potatoes and kale 
2. When the potatoes are very soft take some time out, and blend them to make your soup creamy.