Recipe For Creamy Potato Kale Soup. Stir well and bring to a boil. Simmer for 5 10 minutes until the kale softens and becomes a darker green.
In a small bowl mix cornstarch and water until smooth. Simmer for 5 10 minutes until the kale softens and becomes a darker green. In a small container whisk the cornstarch with 3 4 cups water.
Using an immersion blender puree about of the soup to create a thick creamy base.
Add potatoes kale milk and cream. Once potatoes are tender remove soup from heat add the cream sauce and remaining parsley. Turn off heat and add the nutritional yeast. Add the cornstarch mixture to the soy milk and whisk thoroughly until it becomes thicken slightly similar to heavy cream.