Potato and Kale Soup

Picture a steaming bowl of potato and kale soup, with its inviting aroma wafting through your kitchen.

There’s something about the way this simple yet hearty soup comes together that feels like a warm hug on a chilly day.

With just a few ingredients, it transforms into a cozy delight, where tender potatoes and vibrant kale meld beautifully.

Let’s bring this comforting dish to life and savor every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 large spoon
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 large potatoes, peeled and diced
• 4 cups kale, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon red pepper flakes

Cook & Prep Time

To efficiently manage your time while preparing and cooking Potato and Kale Soup, here’s a suggested timeline incorporating reading and preparation activities:

1. Reading & Understanding Recipe:
   • Time: 5 minutes
   • Activity: Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
2. Preparation (Prep Time: 15 minutes):
   • 00:00 – 00:05: Gather ingredients and equipment.
   • 00:05 – 00:10: Chop the onion and mince the garlic.
   • 00:10 – 00:15: Peel and dice the potatoes.
   • 00:15 – 00:20: Chop the kale.
3. Cooking (Cook Time: 30 minutes):
   • 00:20 – 00:22: Heat olive oil in a large pot over medium heat.
   • 00:22 – 00:27: Add chopped onion and minced garlic, sauté until onion is translucent.
   • 00:27 – 00:30: Pour in vegetable broth and bring to a simmer.
   • 00:30 – 00:45: Add diced potatoes and cook for 15 minutes or until potatoes are tender.
   • 00:45 – 00:50: Stir in chopped kale and cook for an additional 5 minutes.
   • 00:50 – 00:52: Season with salt, black pepper, thyme, and red pepper flakes.
4. Resting Time (5 minutes):
   • 00:52 – 00:57: Remove from heat and let the soup rest before serving.
5. Optional:
   • 00:57 – 01:00: For a creamier texture, blend a portion of the soup and return it to the pot.
   • 01:00 – 01:05: Taste and adjust seasoning, and add a splash of lemon juice if desired.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Pour in vegetable broth and bring to a simmer.

Add diced potatoes and cook for 15 minutes or until potatoes are tender.

Stir in chopped kale and cook for an additional 5 minutes.

Season with salt, black pepper, thyme, and red pepper flakes.

Remove from heat and let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Pair with a loaf of warm, crusty bread to soak up the flavorful broth.
• Grated Parmesan: Sprinkle some grated Parmesan cheese over the top for an extra savory touch.
• Side Salad: Serve alongside a fresh green salad to add a crisp contrast to the hearty soup.
• Lemon Wedges: Offer lemon wedges for a zesty squeeze that brightens the dish.
• Toasted Nuts: Garnish with toasted nuts like walnuts or almonds for added crunch and depth.

Storage

Store Potato and Kale Soup in an airtight container in the refrigerator for up to three days.

For longer storage, freeze in individual portions for convenient reheating and serving later.

Freezing

To freeze Potato and Kale Soup, let it cool completely.

Then, transfer to airtight containers. Leave space for expansion.

Label and date containers. Freeze for up to three months.

Reheating

To reheat potato and kale soup, gently warm it on the stove over medium heat.

Stir occasionally.

Alternatively, use a microwave-safe bowl and heat in short intervals.

Stir between each.

Final Thoughts

Potato and kale soup is a hearty and nutritious dish that’s perfect for any season.

Its simple preparation and wholesome ingredients make it an excellent choice for a comforting meal.

The creamy texture, achieved by blending part of the soup, enhances its rich flavors.

For those seeking an extra layer of flavor, a splash of lemon juice can brighten the dish.

This soup is versatile and can be prepared in advance, allowing the flavors to meld beautifully over time.

When stored in the refrigerator, it remains fresh for up to three days.

Enjoy this soup as a satisfying main course or as a delicious starter to a larger meal.

Frequently Asked Questions

Can I Substitute Kale With Another Leafy Green?

Yes, you can substitute kale with 4 cups of spinach or Swiss chard. Both options provide similar texture and nutritional benefits. Adjust cooking time to 2-3 minutes for spinach to prevent overcooking, maintaining vibrant color and taste.

Is It Possible to Add Protein to This Soup?

You can increase protein by adding 1 cup of cooked lentils or 1 cup of diced tofu. Incorporate them during the last 5 minutes of cooking to guarantee even heating without altering the soup’s texture.

Are There Any Vegan Alternatives for This Recipe?

You can substitute the vegetable broth with vegan stock options. For added protein, toss in a can of drained chickpeas or tofu cubes. Make certain to sauté them lightly for extra flavor before adding to the soup.

What Variations Can Enhance the Soup’s Flavor?

You can enhance the soup’s flavor by adding 1 teaspoon smoked paprika, which gives a smoky depth. Incorporate 1/2 cup coconut milk for creaminess. Finish with 1 tablespoon lemon zest to brighten the dish. Adjust seasoning accordingly.

How Can I Make the Soup Spicier Without Red Pepper Flakes?

Increase the heat by adding 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce. Alternatively, finely chop one jalapeño or serrano pepper, sauté with the onion, and garlic for a more intense, spicy kick.

Potato and Kale Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 large spoon
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 clove garlic minced
• 4 cup vegetable broth
• 3 large potatoes peeled and diced
• 4 cup kale chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon red pepper flakes

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic, sauté until onion is translucent.
• Pour in vegetable broth and bring to a simmer.
• Add diced potatoes and cook for 15 minutes or until potatoes are tender.
• Stir in chopped kale and cook for an additional 5 minutes.
• Season with salt, black pepper, thyme, and red pepper flakes.
• Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For a creamier texture, you can blend a portion of the soup and then return it to the pot. Be sure to taste and adjust the seasoning as needed, and consider adding a splash of lemon juice for a bright finish. The soup can also be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld beautifully.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.