potato and kale soup recipe

Written ByJenny Smyth Posted on
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The Best potato and kale soup recipe

I’m so excited to share with you one of my favorite recipes that has become a staple in our household – potato and kale soup. I first tried this recipe a few years ago when I was looking for a comforting and nutritious meal to warm up on a chilly fall evening.

Since then, it’s become a regular in our rotation, especially during the colder months when we need something hearty and satisfying. My kids love it because it’s easy to eat and fun to customize with their favorite toppings – my husband appreciates the fact that it’s a great way to use up any leftover potatoes and kale we have on hand.

As for me, I adore the simplicity of this recipe and how it comes together quickly, making it perfect for a weeknight dinner or a weekend lunch. Plus, it’s chock-full of vitamins and minerals from the kale, which makes me feel good about what we’re putting into our bodies.

The best part? It’s ridiculously easy to make, requiring only a few ingredients and some basic kitchen equipment.

So go ahead, give this recipe a try – I promise you won’t be disappointed!

Potato and Kale Soup

4.8 from 1010 votes

A hearty and nourishing soup that combines tender potatoes with nutrient-rich kale in a savory broth. This comforting dish is perfect for chilly days and makes a satisfying meal on its own or with crusty bread.

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

🥘Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
4 medium potatoes, peeled and cubed (about 1.5 pounds)
1 bunch kale, stems removed and leaves chopped
1 teaspoon dried thyme
Salt and black pepper to taste
1/2 cup heavy cream (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the vegetable broth and add the cubed potatoes along with the dried thyme.
5Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.
6Stir occasionally to ensure even cooking.
7Add the chopped kale to the pot and stir well, cooking for an additional 5 minutes until the kale is wilted and tender.
8Season with salt and black pepper to taste.
9If using heavy cream, stir it in now and let the soup heat through for 2 minutes without boiling.
10Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of red pepper flakes.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a vegan version, omit the heavy cream and use a splash of coconut milk or a dollop of cashew cream. The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Watch Video Of How Potato and Kale Soup Works

This potato and kale soup is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty to serve at your next family gathering. One of my favorite things about this recipe is how easily it scales up or down depending on the number of people you’re serving.

And let’s not forget about all those vitamins and minerals from the kale! When reheating leftovers, I like to add some extra kale on top for an added burst of flavor and nutrition.

Overall, this recipe is a winner in our household – give it a try and see why!

❓ Frequently Asked Questions About Potato and Kale Soup

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

For this recipe, I recommend using high-starch potatoes like Russet or Idaho. These will break down easily during cooking and create a creamy texture.

Q: Can I substitute other leafy greens for kale?

While kale is my first choice for its robust flavor and nutritional benefits, you can certainly experiment with other leafy greens like spinach or collard greens. Just be aware that they may have slightly different cooking times and flavors.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, make sure to bring the soup to a simmer until heated through.

Q: Can I make this recipe in advance?

This recipe is perfect for meal prep! You can prepare the vegetables and cook the soup up to a day in advance, then refrigerate or freeze until ready to serve.

Q: Is this recipe suitable for vegans?

This recipe is naturally vegan-friendly, but be sure to check your broth ingredients – some store-bought broths may contain animal products like chicken or beef stock.

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