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 served this Potato-Kale Soup on a snowy evening to my family, and we all loved how warming and satisfying it was. The aroma of simmering vegetables always makes our kitchen feel extra cozy.
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, 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 (optional): 1 tablespoon, for brightness
Instructions
- Sauté Aromatics:
- 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 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 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 with crusty bread or as desired.
Save Sharing this soup on cold weekends often brings us together around the table. Even those in my family who usually skip kale ask for seconds.
Required Tools
Large soup pot, wooden spoon, chefs knife, and cutting board make preparation simple and safe.
Allergen Information
This soup contains no major allergens. If using store-bought broth, check for gluten or soy ingredients for sensitive diets.
Nutritional Information
Per serving: 210 calories, 4 g total fat, 39 g carbohydrates, 6 g protein.
Save This potato-kale soup is hearty enough for dinner yet light enough for lunch. Enjoy its comforting flavors with your favorite crusty bread.
Common Questions
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well and provide a similar texture and flavor profile.
- → How can I achieve a creamier consistency?
Blend half of the cooked soup with an immersion blender before adding kale to create a smoother texture.
- → Is this soup suitable for gluten-free diets?
Yes, using gluten-free vegetable broth ensures it meets gluten-free requirements.
- → What seasoning brings brightness to the dish?
A tablespoon of lemon juice added near the end enhances freshness and balances flavors.
- → Can I add heat to this soup?
Adding a pinch of red pepper flakes provides a subtle spicy kick without overpowering flavors.