potato and kale soup recipe

Written BySheba G Updated On
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The Best potato and kale soup recipe

I’m so excited to share this potato and kale soup recipe with you all! It’s one of my family’s favorite recipes, and we make it at least once a week during the colder months.

I first tried this recipe when I was in college, and I was hooked from the very first spoonful. The combination of the creamy potatoes, the slightly bitter kale, and the rich broth is just perfect.

My kids love helping me make this soup, and they always get excited when they smell it simmering on the stove. We like to serve it with a side of crusty bread or some croutons for a fun twist.

This recipe is also a great way to get in some extra veggies, especially during the winter when fresh produce can be scarce. Plus, it’s just so comforting and satisfying on a cold day.

My husband loves it when I make this soup for dinner, and we often have leftovers for lunch the next day. I’ve even been known to freeze some for later use – it’s just that good!

So, if you’re looking for a delicious and easy meal that’s perfect for any occasion, look no further than this potato and kale soup recipe.

Creamy Potato and Kale Soup

4.8 from 1714 votes

A hearty and comforting soup made with tender potatoes, nutritious kale, and a creamy base. Perfect for a cozy dinner or lunch.

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

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, chopped
3 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups vegetable broth
1 bunch kale, chopped
1 cup heavy cream
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried oregano

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion and minced garlic, then cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
3Add the diced potatoes to the pot.
4Pour in the vegetable broth.
5Stir in the thyme and oregano.
6Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
7Stir in the chopped kale.
8Cook for an additional 5 minutes, until the kale is wilted and the soup is vibrant green.
9Remove the pot from the heat.
10Using a blender or immersion blender, blend about half of the soup until smooth.
11This will give the soup a creamy texture.
12Return the blended soup to the pot and stir well.
13Stir in the heavy cream.
14Season with salt and pepper to taste.
15Heat the soup over medium heat until it is hot, but do not let it boil.
16Ladle the soup into bowls and serve immediately.
17Garnish with additional chopped kale or a drizzle of cream if desired.

🔧Equipment

Large pot
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 6g🍬Sugars: 7g🥩Protein: 8g

📝Notes

Tips: For a vegan version, substitute the butter with olive oil and the heavy cream with coconut milk. You can also add other vegetables like carrots or celery for added flavor and nutrition.

Watch Video Of How Creamy Potato and Kale Soup Works

This potato and kale soup recipe is always a good idea for any occasion – whether you’re serving it at a family gathering or just want a comforting meal after a long day.

It’s easy to make in large batches and freezes beautifully, so feel free to stock up and enjoy it all winter long.

We love serving it with some crusty bread or some croutons on top for added texture.

❓ Frequently Asked Questions About Creamy Potato and Kale Soup

Q: What type of potatoes should I use?

For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will break down nicely and give your soup a rich, creamy texture.

Q: Can I use frozen kale?

Yes, you can definitely use frozen kale in place of fresh kale. Just thaw it according to package instructions before adding it to your soup.

Q: How long does this soup take to make?

This soup comes together relatively quickly – about 30 minutes from start to finish. The hardest part is waiting for it to simmer!

Q: Can I add other vegetables to this soup?

Of course! This soup is a great base for any number of additional vegetables you’d like to add. Some ideas might include diced carrots, chopped celery, or even some cubed sweet potatoes.

Q: Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you’re using gluten-free broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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