Creamy Kale and Potato Soup

1 bunch kale (stems removed)

2 large onions (chopped)

2T olive oil

6 small potatoes (chopped)

3C chicken stock

1C h2o

1t dill (dried)

.25C white wine

1t cardamom (ground)

1T cumin (ground)

.5C evaporated milk

2T dijon mustard

salt and pepper to taste

*saute onions in oil till translucent

*add stock and water, bring to boil

*add potatoes, dill and wine

*simmer till fork-able

*blend till smooth

*stir in mustard, and milk

*in separate pot steam kale till tender

*drain well, then add to potato puree

*pulse with blender to desired consistency

initial source: Moosewood Restaurant Low-Fat Favorites Cookbook via weheartfood.com