Caldo Verde (portuguese Potato Kale Soup)

Ingredients

1 T olive oil
2 shallots, diced
1 daikon radish, peeled and diced (optional)
1/4 t garlic powder (or 1-2 cloves freshly minced garlic)
5 C vegetable or chicken broth
4 medium to large russet potatoes, peeled and diced (I used eight small ones)
1 smoked ham steak
1/4-1/2 lb fresh kale (I used baby red kale)
1 bay leaf
salt and pepper to taste
3-4 C additional water

Description

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