POTATO KALE SOUP

Potato kale soup is my answer when I need something warming and genuinely nourishing. This naturally creamy soup gets its velvety texture from starchy potatoes, not dairy, making it surprisingly light yet completely satisfying.

I made this for the first time on a freezing January night about five years ago. My kitchen filled with the smell of garlic and herbs as everything simmered together, and when I tasted that first spoonful, I couldn’t believe how creamy it was without any cream at all. The potatoes break down just enough to create natural thickness, while the kale adds color and nutrition. This easy soup takes about 35 minutes start to finish and uses simple ingredients that won’t break your budget.

Ingredients for This Simple Soup

I always reach for Tuscan kale when I can find it because the leaves stay tender and taste less bitter than curly kale. Any starchy potato works here, but Yukon Gold or Russet potatoes give you the creamiest results.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 1 celery rib, diced
• 4 cloves garlic, freshly chopped
• 1/4 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon Italian seasoning
• 4 medium Yukon Gold or Russet potatoes (about 1.5 pounds), peeled and cubed
• 4 to 5 cups low-sodium vegetable stock
• 4 cups packed Tuscan kale, tough stems removed and leaves roughly chopped (about 6 oz)
• 1 can (13.5 to 15 oz) full-fat coconut milk
• Salt and black pepper to taste

Don’t skip the full-fat coconut milk. Light versions won’t give you that luxurious, creamy texture that makes this potato kale soup so satisfying.

How to Make This Cozy Soup

Use a heavy-bottomed pot or Dutch oven for even heat distribution. This prevents vegetables from sticking and ensures everything cooks evenly.

Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until vegetables soften and the onion turns translucent and slightly golden at the edges.

Step 2: Stir in chopped garlic, red chili flakes, and Italian seasoning. Cook for 1 minute, stirring constantly, until the garlic turns fragrant and golden. Watch closely as garlic burns quickly and will taste bitter if overcooked.

Step 3: Add cubed potatoes and vegetable stock. Stir everything together. Increase heat and bring to a boil, then reduce heat to medium-low. Cover with a lid and simmer for 15 minutes, or until potatoes are fork-tender and break apart easily when pierced. Some potatoes will start breaking down naturally, which creates that creamy base.

Step 4: Stir in chopped kale and coconut milk. Cover again and cook for 2 to 3 minutes until kale wilts and turns bright green. Season with salt and black pepper to taste, starting with about 1 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

Perfect Side Dishes

This filling soup pairs wonderfully with simple sides that soak up the flavorful coconut broth.

Crusty Sourdough Bread: Tangy sourdough with a chewy crust is perfect for dipping into the creamy broth and makes every bite more satisfying.

Crispy Chickpeas or Vegan Bacon: Adds plant-based protein and a smoky, savory crunch that complements the earthy kale beautifully.

Simple Arugula Salad: Peppery arugula with lemon vinaigrette provides refreshing contrast to the rich, warming soup and adds extra greens.

Garlic Croutons: Homemade or store-bought croutons add delightful crunch and make this simple soup feel more special.

Comforting Soups and Mains That Pair Beautifully

This creamy potato kale soup complements a variety of hearty dishes perfect for cozy dinners. For protein-packed options, serve alongside the High Protein Creamy Taco Soup or the lighter Turkey Vegetable Soup for a satisfying soup sampler menu. The earthy, comforting flavors also pair nicely with the rich Amazing Marry Me Chickpeas as a complete meal.

When planning your weekly menu, consider the creamy Keto Tuscan Soup for a lower-carb alternative with similar comfort food appeal, featuring Italian-inspired flavors that create a delicious contrast to this potato-based soup.

Storage and Reheating Tips

Store this soup in airtight containers in the refrigerator for up to 5 days. The flavors develop and improve overnight as the seasonings blend together.

Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through. On the stovetop, warm gently over medium-low heat for 5 to 7 minutes, stirring occasionally. Add a splash of vegetable stock if the soup has thickened too much.

I don’t recommend freezing this soup because potatoes become grainy and mealy when frozen and thawed. However, this recipe doubles easily if you want extra portions for the week ahead.

Common Questions

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