Here's a great soup for these chilly October evenings:

Kale Potato Soup

1 large onion
1 tbsp butter
1 clove garlic

2 big potatoes
1 large bunch kale
5 cups chicken broth(or water)

1/2 tsp salt(or to taste)
black pepper

Saute onion in butter, cooking and stirring until clear and slightly golden. About halfway, add the garlic; when the onion is done, crush the garlic with a fork.
Add the potatoes and 2 cups of broth. Simmer, covered, until potatoes start to soften around the edges. Meantime, wash the kale, remove the stems, chop and
steam.
When the potatoes are very well done, puree half of them with remaining water and the salt and pepper. Combine all and heat gently, correcting the consistency
if necessary by adding hot water or milk.
Makes about 6 cups.