Potato Kale Soup
The potato kale soup is a creamy, comforting soup that will warm your heart and soul.
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
For a thicker, creamier soup, you can puree a larger portion or even blend the entire soup until smooth.
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.
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.