potato and kale recipe

Written ByJenny Smyth Posted on
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The Best potato and kale recipe

I am so excited to share this potato and kale recipe with you all. This dish has been a staple in my household for years, and it’s a perfect combination of comfort food and healthy eating. The story behind this recipe begins in the early 20th century, when potatoes and leafy greens were staples in many European cuisines. Over time, the recipe evolved and spread to other parts of the world, where it was adapted and modified to suit local tastes and ingredients.

In our household, we love this recipe because it’s easy to make, delicious, and packed with nutrients. My kids devour it whenever I serve it, and I appreciate the fact that it’s a great way to get them to eat their veggies. When I first started making this recipe, I was struck by the simplicity of its ingredients and the complexity of its flavors. The key to this dish is the way the potatoes and kale are cooked together in a rich broth, which brings out the natural sweetness of both ingredients.

As you take your first bite, you’ll notice how the tender potatoes melt in your mouth, while the kale adds a delightful crunch and depth of flavor. It’s a true delight for the senses. One of the things I love most about this recipe is how versatile it is. You can serve it as a side dish, add some protein like chicken or beans to make it a main course, or even use it as a base for a hearty soup or stew.

The possibilities are endless! The technique behind this recipe is what makes it truly special. By cooking the potatoes and kale together in a rich broth, you create a dish that’s greater than the sum of its parts. It’s all about balance and harmony – balancing the flavors, textures, and temperatures to create a culinary experience that’s greater than just individual components.

In terms of health benefits, this recipe is a winner. Potatoes are an excellent source of complex carbohydrates, fiber, and various minerals like potassium and iron. Kale is packed with vitamins A, C, and K, as well as minerals like calcium and iron. Together, they make for a nutrient-dense meal that will keep you full and satisfied without feeling too heavy or guilty.

Creamy Potato and Kale Soup

4.7 from 1374 votes

This hearty soup combines tender potatoes and nutritious kale in a creamy, savory broth. It is a comforting one-pot meal that is perfect for chilly evenings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups Yukon Gold potatoes, peeled and cubed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chopped kale, stems removed
1 cup heavy cream

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the cubed potatoes, vegetable broth, dried thyme, salt, and black pepper to the pot.
5Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 18 minutes until the potatoes are fork-tender.
6Stir in the chopped kale and cook for 5 to 6 minutes until the kale is wilted and tender.
7Remove the pot from the heat and use an immersion blender to puree the soup to a smooth consistency, or leave some chunks for texture.
8Pour in the heavy cream and stir until fully incorporated.
9Return the pot to low heat and warm the soup for 2 to 3 minutes, but do not let it boil.
10Taste and adjust seasoning with additional salt and pepper if needed.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 50mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 7g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 4 days.

Watch Video Of How Creamy Potato and Kale Soup Works

This potato and kale recipe is always a good idea for any occasion – whether you’re looking for a comforting side dish or a filling main course – thanks to its ease of preparation combined with incredible nutritional value!

One thing that really stands out about this particular dish is how easy it is on storage – once cooked thoroughly nothing remains uneaten even after few days due which also makes reheating simple; simply reheat when ready serve hot over rice accompanied salad enjoy!

❓ Frequently Asked Questions About Creamy Potato and Kale Soup

Q: What type of potatoes should I use for this recipe?

In this recipe, we recommend using high-starch potatoes like Russet or Idaho. These types of potatoes will yield a light and fluffy texture when cooked.

Q: Can I use frozen kale instead of fresh?

Yes, you can definitely use frozen kale in place of fresh kale in this recipe. Just thaw it first by leaving it at room temperature for about an hour before chopping.

Q: How do I store leftovers from this recipe?

You can store leftover potato and kale mixture in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe ahead of time?

Yes, you can prepare all the components ahead of time – chop the vegetables, cook the potatoes separately if needed – but assemble them just before serving.

Q: Do I need to adjust cooking times if I’m using different types of potatoes?

No adjustments are needed; just be sure to check on them periodically during cooking so they don’t overcook.

Q: What if I want to make this recipe more substantial?

You can easily add protein sources like chicken or beans to make it more substantial – simply cook them according to your preference before combining with potato-kale mixture.

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