1
Bake potatoes in 350 degrees and aluminum-wrapped for 60 minutes.
2
Saute onions in olive oil over medium heat for 12 minutes (use soup pan).
3
Slice the baked potatoes half lengthwise. Reserve 3 of the halves to make potato wedges. Slice the rest into 3/4-inch chunks.
4
Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper and salt. Cook for 2 more minutes and then add the wine to deglaz the pan.
5
Add the chuncks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 more minutes.
6-1. Slice the reserved potato halves in half lengthwise so you have six pieces. Pre-heat skillet over medium heat.
6-2. Combine all the ingredients for the wedges (corn-meal, thyme, 1/2 tsp paprika, salt, 2 garlic cloves) on a plate. Wet the potato wedgeith a little bit of water and dredge the two cut sides in the cornmeal mixture.
6-3. Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes.
7
Use a potato masher to mush up about half of the soup. Add the soy milk, and mix. Ladle into bowls and top with a potato wegde crouton.