Potato Kale Soup Recipe
Hello there, my foodie friend. 👋 Are you ready to embark on a delightful culinary journey? Today, we’re whipping up a bowl of pure comfort – a Potato Kale Soup that will transport your taste buds to heaven.
Trust me, this recipe is a breeze to make, yet it delivers flavors so heavenly, you’ll be craving for more with every spoonful.
Why You Will Love This Potato Kale Soup Recipe
Let me tell you why this Potato Kale Soup is a winner:
Firstly, it is a match made in flavor heaven – the creaminess of potatoes combined with the vibrant goodness of kale creates a taste sensation like no other.
Secondly, it is a one-pot wonder, which means less hassle and more time to savor the deliciousness.
And lastly, it is a versatile dish that can be enjoyed any time of the year, making it a true crowd-pleaser.
Ingredients Needed to make this Potato Kale Soup
These are the ingredients you need to make this recipe:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 3 large potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Alternative Ingredients
If you do not have the Ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Instead of… | Use… |
| Kale | Spinach or Swiss chard |
| Heavy cream | Milk or plant-based milk alternative |
| Potatoes | Sweet potatoes or cauliflower |
| Onion | Leeks or shallots |
| Vegetable broth | Chicken or beef broth |
Step-By-Step Instructions on How to Make this recipe
Here’s a quick overview of how to make this delectable Potato Kale Soup:
- Sauté the onions and garlic in olive oil until fragrant.
- Add the broth, potatoes, and kale.
- Simmer until the potatoes are tender and the kale is wilted.
- Blend a portion of the soup for a creamy texture.
- Stir in the cream and seasoning.
- Garnish with grated Parmesan cheese and enjoy.
Expert Tips
- For an extra creamy texture, use an immersion blender to partially blend the soup directly in the pot.
- Add a squeeze of lemon juice or a splash of white wine vinegar for a bright, tangy note.
- Top with crispy bacon bits or croutons for a delightful crunch.
Utensils You Need To Make this Potato Kale Soup
These are the utensils and/or equipments you need to make this recipe:
- Large pot or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
- Measuring cups and spoons
What to Serve with Potato Kale Soup
This hearty soup pairs beautifully with crusty bread, a fresh garden salad, or a side of roasted vegetables. It’s a complete meal in itself, but if you’re feeling extra indulgent, a grilled cheese sandwich makes the perfect accompaniment.
Frequently asked questions
How can I make this soup vegan?
Yes, you can make this soup vegan. Simply swap out the heavy cream for a plant-based milk alternative like almond or coconut milk, and omit the Parmesan cheese. You might also want to use vegetable broth instead of chicken broth.
Can I use frozen kale instead of fresh?
Definitely. Frozen kale is a convenient and budget-friendly option. Just be sure to thaw it first and squeeze out any excess moisture before adding it to the soup.
How long does this soup keep in the fridge?
This Potato Kale Soup will stay fresh in the refrigerator for up to 5 days when stored in an airtight container. It’s a great option for meal prep.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to freezer-safe containers, leaving a bit of headspace for expansion. It will keep in the freezer for up to 3 months.
Can I use dairy-free milk instead of heavy cream?
Yes, you can use dairy-free milk instead of heavy cream if you prefer a lighter, dairy-free version of this soup. Keep in mind that the texture and richness may be slightly different, but it will still be delicious
Potato Kale Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups vegetable or chicken broth
- 3 large potatoes peeled and diced
- 1 bunch kale stems removed and leaves chopped
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese optional
Instructions
- 1/4 cup grated Parmesan cheese (optional)
- INSTRUCTIONS
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Pour in the broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Stir in the chopped kale and let it wilt for 2-3 minutes.
- Remove about 2 cups of the soup mixture and transfer it to a blender or use an immersion blender to puree it until smooth.
- Return the pureed mixture to the pot and stir in the heavy cream, salt, and black pepper.
- If using, sprinkle the grated Parmesan cheese on top of each serving.
- Taste and adjust seasoning as needed.
- Serve hot and enjoy this creamy, comforting bowl of deliciousness.
Notes
Add a splash of white wine vinegar or lemon juice for a bright, tangy note.
Top with crispy croutons, bacon bits, or a sprinkle of fresh herbs for extra flavor and texture.
