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Potato kale Soup

Creamy Potato kale Soup Recipe

Potato kale soup is a wholesome, vegetable-based soup thatcombines the earthiness of potatoes with the richness of kale. Often preparedwith a creamy broth, it’s a nutritious dish packed with vitamins and fiber.This soup is a great option for vegans or anyone looking for a satisfying yethealthy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes (any variety, but Yukon Gold or Russet work well)
  • 4 cups kale (about 2 bunches)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 cup coconut milk (for a creamy texture, or substitute with regular milk or cream)
  • 2 tablespoons olive oil (or butter for richer flavor)
  • 1 teaspoon dried thyme (optional for extra flavor)
  • Salt and pepper to taste

Equipment

  • Large Pot
  • Knife
  • Cutting board
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Blender

Method
 

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  2. Cook the potatoes: Add the diced potatoes to the pot and cook for 5-6 minutes, stirring occasionally. This helps them absorb some of the flavors from the onions and garlic.
  3. Add the broth and seasonings: Pour in the vegetable broth and add the thyme (if using), along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Add the kale: Once the potatoes are tender, stir in the chopped kale. Cook for another 5-7 minutes until the kale is wilted and tender. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender or in a regular blender.
  5. Stir in the coconut milk: Once everything is cooked, add the coconut milk to the pot. Stir to combine and let it simmer for a few more minutes to meld the flavors together.
  6. Serve and garnish: Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed. Serve hot with a sprinkle of grated cheese or fresh parsley on top, and a side of crusty bread.

Notes

For an even creamier soup, you can blend part or all of the soup with an immersion blender. This gives the soup a smooth, velvety texture without the need for heavy cream. You can also add a splash of lemon juice at the end to brighten the flavors.