kale and potato soup recipe

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

I’m so excited to share with you my favorite kale and potato soup recipe! This hearty and comforting soup is a staple in our household, especially during the colder months. It’s a perfect dish to warm up your belly and soothe your soul.

I first discovered this recipe while browsing through a cookbook at my local library. The author’s description of the dish as a ‘hearty and comforting soup’ resonated with me, and I knew I had to try it out. As soon as I took my first spoonful, I was hooked!

The combination of tender kale, creamy potatoes, and aromatic spices was absolute perfection. My family loves this soup just as much as I do, and it’s become a regular feature on our dinner menu. We love serving it with a side of crusty bread or over rice for a filling meal.

One of the best things about this recipe is its versatility – you can easily customize it to suit your taste preferences by adding or subtracting ingredients. For example, if you’re not a fan of kale, you can substitute in some spinach or collard greens instead. The key to making this soup truly special is using high-quality ingredients and taking the time to cook them slowly over low heat.

This allows all the flavors to meld together beautifully and creates a rich, velvety texture that’s simply divine.

Kale and Potato Soup

Kale and Potato Soup

4.6 from 1913 votes

A hearty and nourishing soup featuring tender potatoes and vibrant kale in a savory broth. This simple one-pot meal is perfect for a comforting lunch or dinner.

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 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 cups low-sodium vegetable broth
1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch kale, stems removed and leaves chopped
1/2 cup heavy cream

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally.
3Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
4Pour in the vegetable broth and add the diced potatoes, salt, and pepper.
5Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
6Stir in the chopped kale and cook for 5 to 7 minutes until it is wilted and bright green.
7Remove the pot from the heat and stir in the heavy cream until fully incorporated, then serve hot.

🔧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: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 750mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 8g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. You can also add cooked white beans or sausage for extra protein.

Watch Video Of How Kale and Potato Soup Works

This kale and potato soup recipe is always a good idea for any occasion – whether it’s a cozy night in with family or a gathering with friends. One of the best things about this recipe is its ease of storage and reheating – simply let it cool completely before transferring it to an airtight container in the fridge or freezer.

When reheating, feel free to add some extra broth or cream if you prefer a creamier texture. For serving ideas, we love serving this soup with crusty bread or over rice for a filling meal.

❓ Frequently Asked Questions About Kale and Potato Soup

Q: What is the origin of kale and potato soup?

Kale and potato soup has its roots in European cuisine, specifically in the hearty soups of Eastern Europe where kale was a staple ingredient.

Q: How long does it take to make this soup?

This recipe is relatively quick to prepare, with most of the time spent on chopping the vegetables and simmering the soup.

Q: Can I use other types of greens instead of kale?

Yes, you can substitute in other leafy greens like spinach or collard greens if you prefer.

Q: Is this soup suitable for vegetarians?

This recipe is completely vegetarian-friendly and makes an excellent option for meat-free meals.

Q: Can I make this soup ahead of time?

Yes, you can prepare this soup up to 24 hours in advance and store it in the fridge or freezer for later use.

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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