Save A hearty, comforting soup featuring tender potatoes and nutrient-rich kale, perfect for chilly days. This vegetarian recipe is simple to prepare and bursting with flavor.
I first made this potato-kale soup on a rainy evening when everyone wanted something warm and wholesome. It instantly became a favorite because of its comforting flavors and how easy it was to put together.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 large, diced
- Garlic: 2 cloves, minced
- Yukon gold potatoes: 4 medium, peeled and diced
- Carrots: 3 medium, sliced
- Celery: 3 stalks, sliced
- Kale: 4 cups, chopped with stems removed
- Vegetable broth: 1 liter (4 cups)
- Water: 1 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt and pepper: To taste
- Lemon juice: 1 tablespoon, optional for brightness
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add root vegetables:
- Add potatoes, carrots, and celery. Stir and cook for 5 minutes.
- Add liquids and seasonings:
- Pour in vegetable broth and water. Stir in thyme, oregano, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes and carrots are tender.
- Add kale:
- Stir in chopped kale and cook for an additional 5–7 minutes until wilted and tender.
- Finish soup:
- Remove bay leaf. Adjust seasoning if needed and stir in lemon juice, if using.
- Serve:
- Serve hot as desired.
Save Our family loves pairing this soup with crusty bread around the dinner table on cold evenings. Even the kids ask for seconds, and it's a wonderful way to sneak in extra greens!
Required Tools
Large soup pot, wooden spoon, chefs knife, and cutting board are all you need to prepare this comforting soup.
Allergen Information
This recipe contains no major allergens and is suitable for gluten-free diets, provided you verify your vegetable broth ingredients.
Nutritional Information
Per serving: 210 calories, 4 g total fat, 39 g carbohydrates, 6 g protein.
Save This potato-kale soup is perfect for chilly weather and makes wonderful leftovers. Enjoy its hearty flavor and simple preparation any night of the week.
Recipe Questions
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives and offer slightly different textures and flavors.
- → How do I achieve a creamier texture?
Blend half of the soup with an immersion blender before adding the kale for a smoother consistency.
- → What is the best way to store leftover soup?
Keep it refrigerated in an airtight container for up to 3 days or freeze for longer storage.
- → Can I add protein to this dish?
Yes, adding cooked beans or lentils can boost protein content without altering the flavor profile significantly.
- → Is this soup suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free; just ensure the broth used is also gluten-free.