Potato kale soup: just the name conjures up images of cozy evenings, warm bowls, and the comforting aroma of a hearty, home-cooked meal. Have you ever craved a dish that’s both nourishing and deeply satisfying? This is it! This isn’t just any soup; it’s a culinary hug in a bowl, perfect for chilly days or whenever you need a little extra comfort.
While variations of potato and kale soup exist across many cultures, its roots can be traced back to peasant cuisines where resourcefulness and simple ingredients reigned supreme. Potatoes, a staple crop, combined with the readily available and nutrient-packed kale, created a filling and affordable meal for families. Over time, this humble soup has evolved, with each region adding its own unique twist.
What makes potato kale soup so universally loved? It’s the delightful combination of creamy potatoes, earthy kale, and savory broth. The potatoes provide a comforting, starchy base, while the kale adds a slightly bitter, yet refreshing counterpoint. It’s also incredibly versatile! You can easily customize it with your favorite herbs, spices, and even add protein like sausage or bacon for an extra layer of flavor. Plus, it’s a one-pot wonder, making it a convenient and easy meal to prepare, even on busy weeknights. Get ready to experience the magic of this classic soup!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 4 cups water
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 bunch kale, stemmed and chopped (about 6 cups)
- 1/4 cup heavy cream (optional, for richness)
- Lemon wedges, for serving (optional)
- Crusty bread, for serving (optional)
Preparing the Soup Base
- Sauté the Aromatics: First, grab a large pot or Dutch oven and set it over medium heat. Add the olive oil. Once the oil is shimmering, toss in the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add Broth and Water: Pour in the vegetable broth (or chicken broth, if you prefer) and water. Give it a good stir to combine everything.
- Incorporate Potatoes and Spices: Now, add the cubed Yukon Gold potatoes, dried thyme, dried rosemary, red pepper flakes (if using), and the bay leaf. Season generously with salt and freshly ground black pepper. Remember, you can always add more salt later, so start with a moderate amount.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. This step is crucial for developing the flavors of the soup.
Adding the Kale and Finishing Touches
- Incorporate the Kale: Once the potatoes are tender, remove the bay leaf from the soup. Add the chopped kale to the pot. Stir it in well, making sure it’s submerged in the liquid.
- Cook the Kale: Continue to simmer the soup for another 5-7 minutes, or until the kale is wilted and tender. Don’t overcook the kale, as it can become bitter. You want it to retain some of its texture and vibrant green color.
- Creamy Option: If you’re using heavy cream, stir it in now. This will add a lovely richness and creaminess to the soup. If you prefer a lighter soup, you can skip this step.
- Taste and Adjust Seasoning: Give the soup a final taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a squeeze of lemon juice to brighten the flavors.
Serving Suggestions
- Serve Hot: Ladle the potato kale soup into bowls and serve hot.
- Garnish (Optional): Garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, or a dollop of sour cream or Greek yogurt. A squeeze of fresh lemon juice can also add a nice touch.
- Pairing: Serve with crusty bread for dipping. This soup is also delicious with a side salad or grilled cheese sandwich.
Tips and Variations
- Potato Variety: While Yukon Gold potatoes are my favorite for this soup, you can also use other types of potatoes, such as Russet or red potatoes. Just keep in mind that the cooking time may vary slightly.
- Kale Alternatives: If you’re not a fan of kale, you can substitute it with other leafy greens, such as spinach, collard greens, or Swiss chard.
- Add Protein: For a heartier soup, you can add cooked sausage, bacon, or chickpeas.
- Spice it Up: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper.
- Make it Vegan: To make this soup vegan, use vegetable broth and omit the heavy cream. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
- Blending: For a creamier soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you want to retain some texture.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per serving
- Fat: 10-15 grams
- Saturated Fat: 3-5 grams
- Cholesterol: 10-20 mg
- Sodium: 500-700 mg
- Carbohydrates: 30-40 grams
- Fiber: 5-7 grams
- Sugar: 5-7 grams
- Protein: 5-7 grams
Why This Recipe Works
This potato kale soup recipe is a winner because it’s simple, flavorful, and packed with nutrients. The combination of potatoes, kale, and aromatic herbs creates a comforting and satisfying meal that’s perfect for a chilly day. The Yukon Gold potatoes provide a creamy texture, while the kale adds a healthy dose of vitamins and minerals. The optional heavy cream adds richness, but the soup is also delicious without it. The recipe is also highly customizable, so you can easily adapt it to your own preferences and dietary needs.
Troubleshooting
- Soup is too thick: Add more broth or water to thin it out.
- Soup is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the potatoes to thicken the soup.
- Kale is bitter: Make sure not to overcook the kale. Add it towards the end of the cooking process and simmer until just wilted.
- Soup is bland: Add more salt, pepper, or herbs. A squeeze of lemon juice can also brighten the flavors.
Equipment You’ll Need
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Prep Time vs. Cook Time
- Prep Time: Approximately 15 minutes
- Cook Time: Approximately 30 minutes
- Total Time: Approximately 45 minutes
Variations for Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: Omit the heavy cream or substitute with a plant-based cream alternative, such as coconut cream or cashew cream.
- Vegan: Use vegetable broth and omit the heavy cream.
- Low-Sodium: Use low-sodium broth and adjust the salt to taste.
Serving Size
This recipe yields approximately 6 servings.
Make-Ahead Instructions
You can prepare the soup base (potatoes, broth, and spices) ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply add the kale and cook until wilted.
The Secret Ingredient
Okay, it’s not really a secret, but a good quality broth makes all the difference in this soup. If you have the time, homemade broth is always best. But if not, look for a low-sodium broth with a rich flavor.
Why I Love This Soup
This potato kale soup is one of my go-to recipes for a quick, easy, and healthy meal. It’s perfect for busy weeknights, and it’s always a crowd-pleaser. I love how versatile it is – you can easily customize it to your own taste preferences and dietary needs. Plus, it’s a great way to use up leftover vegetables.
More Soup Recipes to Try
- Tomato Soup
- Chicken Noodle Soup
- Lentil Soup
- Black Bean Soup
Enjoy!
I hope you enjoy this potato kale soup recipe as much as I do! Let me know in the comments if you have any questions or if you try it out. Happy cooking!
Conclusion:
This potato kale soup isn’t just another recipe; it’s a warm hug in a bowl, a comforting and nutritious meal that’s surprisingly easy to whip up. I truly believe this is a must-try, and here’s why: the creamy potatoes perfectly complement the earthy kale, creating a symphony of flavors that will tantalize your taste buds. It’s hearty enough to be a satisfying main course, yet light enough to leave you feeling energized, not sluggish. Plus, it’s packed with vitamins and minerals, making it a guilt-free indulgence you can enjoy any day of the week.
But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a richer, more decadent soup, try adding a swirl of heavy cream or coconut milk at the end. If you’re a fan of spice, a pinch of red pepper flakes or a dash of hot sauce will add a delightful kick. And for those who love a bit of protein, crumbled bacon, shredded chicken, or even some chickpeas would be fantastic additions.
Serving Suggestions and Variations:
* Garnish with a dollop of sour cream or Greek yogurt: This adds a tangy coolness that complements the warmth of the soup.
* Top with crispy croutons: For a satisfying crunch and added texture.
* Serve with a side of crusty bread: Perfect for soaking up every last drop of delicious broth.
* Add sausage: Brown some Italian sausage (sweet or spicy) and add it to the soup for a heartier meal.
* Make it vegan: Use vegetable broth and omit any dairy products. Nutritional yeast can add a cheesy flavor.
* Blend it smooth: For a creamier, more velvety texture, use an immersion blender to partially or fully blend the soup.
I’ve made this potato kale soup countless times, and it’s always a hit. It’s the perfect meal for a chilly evening, a quick and easy lunch, or even a comforting remedy when you’re feeling under the weather. It’s also a great way to sneak in some extra greens for picky eaters!
I’m so confident that you’ll love this recipe as much as I do, and I can’t wait to hear about your experience. Don’t be afraid to experiment with different variations and make it your own. After all, cooking is all about having fun and creating something delicious that you and your loved ones will enjoy.
So, go ahead, give this recipe a try! I promise you won’t be disappointed. And when you do, please share your photos and comments with me. I’d love to see your creations and hear about your favorite variations. Let me know what you think of this potato kale soup! Happy cooking!
Potato Kale Soup: A Delicious & Healthy Recipe
A hearty and comforting potato kale soup, perfect for a chilly day. This simple recipe is packed with flavor and nutrients, and easily customizable to your liking.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 4 cups water
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 bunch kale, stemmed and chopped (about 6 cups)
- 1/4 cup heavy cream (optional, for richness)
- Lemon wedges, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- In a large pot or Dutch oven over medium heat, add olive oil. Add chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth (or chicken broth) and water. Stir to combine.
- Add cubed Yukon Gold potatoes, dried thyme, dried rosemary, red pepper flakes (if using), and the bay leaf. Season generously with salt and freshly ground black pepper.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Remove the bay leaf from the soup. Add the chopped kale to the pot. Stir it in well, making sure it’s submerged in the liquid.
- Continue to simmer the soup for another 5-7 minutes, or until the kale is wilted and tender.
- If using heavy cream, stir it in now.
- Give the soup a final taste and adjust the seasoning as needed.
- Ladle the potato kale soup into bowls and serve hot.
- Garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, or a dollop of sour cream or Greek yogurt. A squeeze of fresh lemon juice can also add a nice touch.
- Serve with crusty bread for dipping. This soup is also delicious with a side salad or grilled cheese sandwich.
Notes
- You can use Russet or red potatoes instead of Yukon Gold.
- Spinach, collard greens, or Swiss chard can be substituted for kale.
- Cooked sausage, bacon, or chickpeas can be added.
- Add more red pepper flakes or a pinch of cayenne pepper.
- Use vegetable broth and omit the heavy cream.
- For a creamier soup, you can use an immersion blender to partially blend the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Add more broth or water to thin it out.
- Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the potatoes to thicken the soup.
- Make sure not to overcook the kale. Add it towards the end of the cooking process and simmer until just wilted.
- Add more salt, pepper, or herbs. A squeeze of lemon juice can also brighten the flavors.
