Hey there, my friend. This creamy potato kale soup is about to be your new favorite comfort food. It’s thick, rich, and packed with hearty flavors. The secret? A blend of tender potatoes, fresh kale, and just the right amount of seasoning.
And here’s the best part—I’ll show you how to make it in one pot with minimal effort. Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Blender (optional, for extra creaminess)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $8–$10, depending on your location
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Calories per serving: About 250 kcal
- Cook method: Stovetop
- Season: Best enjoyed in Fall and Winter
- Courses: Soup, Main Course
- Cuisine: International
- Diets: Vegetarian, GlutenFreeDiet
How to Make Creamy Potato Kale Soup
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 cup milk (or plant-based alternative)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Butter or coconut oil |
| Vegetable broth | Chicken broth or water + bouillon |
| Kale | Spinach or Swiss chard |
| Milk | Heavy cream, almond milk, or coconut milk |
| Smoked paprika | Regular paprika or chili powder |
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Toss in the diced potatoes, vegetable broth, salt, pepper, thyme, and smoked paprika. Stir well and bring to a boil.
- Reduce the heat to low and let it simmer for about 20 minutes or until the potatoes are tender.
- Use a potato masher to lightly mash some of the potatoes in the pot. If you want it super creamy, blend half of the soup and return it to the pot.
- Stir in the chopped kale and let it cook for another 5 minutes until wilted.
- Pour in the milk and stir well. Let it heat through for another 2 minutes.
- Taste and adjust the seasoning if needed. Serve warm.
Helpful Tips
- If you like your soup extra thick, blend more potatoes before adding the kale.
- For a richer taste, use heavy cream instead of milk.
- Don’t skip the smoked paprika—it adds a subtle depth of flavor.
- Add cooked bacon or sausage for a heartier meal.
- If using coconut milk, go for the unsweetened version.
What to Serve with Creamy Potato Kale Soup
This soup pairs well with warm bread, garlic toast, or a simple side salad. You can also serve it with grilled cheese sandwiches for a satisfying meal.
How Do You Serve the Recipe?
Serve it in deep bowls with a drizzle of olive oil on top. A sprinkle of grated cheese or croutons makes it even better.
Where Do You Serve This Recipe the Most?
This soup is perfect for cozy family dinners, lunch meal prep, or even holiday gatherings. It’s also great for potlucks because it stays warm for a long time.
Storage
Short-Term Storage (Room Temperature)
- Keep the soup covered on the stove for up to 2 hours.
- If you need to keep it warm longer, set the pot on low heat and stir occasionally.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop over low heat or in the microwave. Add a splash of broth or milk if it gets too thick.
Freezing
- Let the soup cool completely, then transfer it to a freezer-safe container.
- Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, you can! Sweet potatoes will give the soup a slightly sweeter taste and a different texture, but it will still be delicious.
How do I make this soup vegan?
Just use plant-based milk and swap the butter or cheese toppings for dairy-free alternatives.
Can I make this soup in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the kale and milk at the end.
What can I add to make it more filling?
You can add cooked beans, chickpeas, or shredded chicken for extra protein.
Can kids eat this?
Yes, this soup is mild, creamy, and easy to eat. If your child doesn’t like kale, blend it well so they won’t even notice.
Meta Description
This creamy potato kale soup recipe is rich, comforting, and easy to make in one pot. Perfect for chilly nights, meal prep, or a cozy family dinner.