kale and potato soup recipe

Written ByJenny Smyth Posted on
kale and potato soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best kale and potato soup recipe

I’m so excited to share with you one of my family’s favorite recipes – a hearty kale and potato soup that’s perfect for any occasion. This dish has been a staple in our household for years, and I just can’t get enough of it.

Not only is it incredibly easy to make, but it’s also packed with nutrients and tastes amazing. The combination of tender kale and creamy potatoes is simply unbeatable, and I love that it’s a great way to get my kids to eat their greens.

As an added bonus, this soup is also incredibly versatile. You can serve it as a comforting side dish or add some crusty bread for a satisfying meal.

I’ve even used it as a base for other soups, adding in different vegetables or spices to create something new and exciting each time. One of the things I love most about this recipe is how adaptable it is – whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, this soup delivers.

But what really sets this recipe apart is its rich history. Kale and potato soup has been a staple in many European cuisines for centuries, with different regions adding their own unique twist.

From hearty Irish stews to creamy Italian soups, there are countless variations on this theme – and I’m excited to share with you our family’s take on this beloved dish.

Kale and Potato Soup

Kale and Potato Soup

4.7 from 903 votes

A hearty and nourishing soup made with tender potatoes and nutrient-rich kale in a savory broth. This comforting dish is perfect for chilly days and comes together quickly with simple ingredients.

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

🥘Ingredients

Soup Base

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Kale and Finish

4 cups chopped kale (stems removed, leaves roughly torn)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1 tablespoon lemon juice
Grated Parmesan cheese for serving (optional)

👨‍🍳Directions

1Heat olive oil in a large soup pot over medium heat.
2Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add minced garlic and cook for 1 minute until fragrant.
4Pour in vegetable broth and add the cubed potatoes, dried thyme, smoked paprika, salt, and black pepper.
5Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer, partially covered, until potatoes are fork-tender, about 15 to 20 minutes.
6Stir in the chopped kale and cook for 3 to 4 minutes until the kale is wilted and bright green.
7Remove the pot from the heat and stir in the heavy cream and lemon juice.
8Taste and adjust seasoning with additional salt and pepper if needed.
9Ladle the soup into bowls and top with grated Parmesan cheese if desired.
10Serve hot, with crusty bread on the side for dipping.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 680mg🌾Total Carbs: 45g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan. You can also add cooked white beans or crumbled sausage for extra protein. The soup thickens slightly upon standing, so thin with a little extra broth when reheating.

Watch Video Of How Kale and Potato Soup Works

One of the things I love most about this recipe is how well it freezes – making it perfect for meal prep or batch cooking.

Just be sure to store it in an airtight container and thaw slowly in the fridge before reheating.

And don’t forget to serve with some crusty bread or crackers on the side – it’s the perfect accompaniment to a warm bowl of comfort food.

❓ Frequently Asked Questions About Kale and Potato Soup

Q: What type of kale should I use in this recipe?

In this recipe, we recommend using curly-leaf kale – but feel free to experiment with other types like lacinato or Russian kale if you prefer.

Q: Can I substitute the potatoes with another root vegetable?

Yes, you can definitely substitute the potatoes with other root vegetables like carrots or parsnips – just be aware that the flavor and texture may change slightly.

Q: How long does the soup keep in the fridge?

This soup will keep in the fridge for up to 5 days – just be sure to store it in an airtight container and reheat until hot before serving.

Q: Can I freeze this soup?

Yes, you can definitely freeze this soup for up to 3 months – just be sure to label the container clearly and thaw slowly in the fridge before reheating.

Q: Is this recipe suitable for vegans?

No, this recipe contains chicken broth which makes it non-vegan – but feel free to substitute with a vegan broth alternative if you prefer.

Similar Posts