Shortcut Soup! Dried potatoes decrease cooking time for Scalloped Potato-Kale Soup

Potatoes have lots going for them — versatility, flavor and a surprising amount of nutrition — but short prep time isn’t on the list.

Using a box of scalloped potatoes mix, here’s a way to make quick work of a weeknight soup that would take about an hour if you started with whole spuds.

The dried potatoes in the mix deliver fresh flavor and keep their shape when cooked, making for a filling bowl of warmth on chilly evenings. This soup is perfect for a weeknight St. Patrick’s Day celebration, too.

Variations:

• Add 1 cup shredded cooked ham to the soup when you add the kale.
• Don’t like kale? Use baby spinach instead, adding it to the pot just 3 or 4 minutes before serving.
• Add crumbled, crispy bacon and a sprinkling of cheese.

Scalloped Potato-Kale Soup

Serves 4

• 1 medium onion, thinly sliced and cut into half moons
• 1 tablespoon olive oil
• 1 (4.7-ounce) box scalloped potatoes
• 6 cups reduced-sodium chicken broth
• 2 teaspoon dried marjoram, crumbled
• Freshly ground black pepper
• ¼ teaspoon crushed red pepper (optional)
• 4 cups chopped fresh kale, rinsed, tough stems removed (about ½ bunch)

Heat olive oil in a 3-quart saucepan over low heat. Add onions and cook until translucent but not browned, about 5 minutes.

Stir in potatoes and seasoning packet, chicken broth, marjoram, black pepper and crushed red pepper, if using. Bring to a boil.

Reduce heat and simmer, stirring occasionally, until potatoes are hydrated and softened, 20 to 25 minutes.

Add kale and cook just until wilted, 5 to 7 minutes. Serve immediately.

Makes about 6 cups.

— Recipe by Richard Swearinger