Featured comment
Super good! My picky boyfriend even devoured this, and took it to work for leftovers the next day! A++ 🙂
Megan
This soup be like yummaayyyy.
You can expect to see many-a-more bowl o’ Creamy Potato Kale Soup around our house in the next 10 or so years. Bjork (moderate liker of vegetables) and I (major liker of vegetables) both declared this a new favorite. For him, it’s the taste and texture. The taste is reminiscent of a very mellow broccoli cheese soup, and the texture? It’s seriously the creamiest, most velvety veggie-based soup you’ve ever spooned into your mouth or dipped your panini into. <— do it now.
For me, it’s the velvety texture factor plus the fact that it’s really intuitive, extremely adaptable, and pantry ingredient friendly. If I remember right, there are 5 ingredients (two in a row! we’re on a roll!) and 4 of those ingredients are probably already in your kitchen as we type-speak.
But first, let’s address two things:
1. Those of you who have kids and continue to somehow defy all odds and make dinner happen? You have my major respect. This weekend we asked the question: How hard could it be to eat lunch when you’re babysitting the cutest of the cutesy nephew baby?
Um, reality check. We had two adults to one 2-month-old and eating a warm meal together at the table, much less cooking in the first place, was virtually impossible. This was a picture I snapped of Bjork while I was making the soup, before we switched places after the frantic run to the kitchen for the bottle and the mad search through the diaper bag for the pacifier. And finally Bjork ends up at the table with a bowl of soup and I’m on the comfy chair doing some one-handed snacking instead. Because sometimes even Creamy Potato Soup isn’t worth waking up the baby.
Now secondly, the elephant in the room, which is the COLOR of this soup.
…Exactly.
It’s beautiful in the artistical sense and completely scary in the more normal sense. I had to justify myself to people about 8 times in the work lunch room because I would get lots of What-Are-You-Eating glares. Or maybe that was my imagination and I just wanted to talk about food again? Either way.
Believe it or not, the first time I made this soup it was even greener than this version. We’re talking like bright electric green soup in a bowl. So incredibly tasty! but so overwhelming to the eyeballs. So in order to NOT end up with electric green soup and to get a more mellow, calm, creamy green soup, my tips are:
- cook the kale a little bit in the broth to take away the bright greeny-ness
- don’t blend all the kale in at once – blend some first and then check the color
- use less kale
- stop caring about what people think about your green soup
Seriously though, just eat it in a closet or something if you can’t get over the green soup judgement.
This velvety dream is our new go-to for dipping with cheesy paninis, bread and hummus, and grilled cheese sandwiches. Bring on the kale!
Creamy Potato Kale Soup
- Total Time: 40 minutes
- Yield: 8 1x
Description
This Creamy Potato Kale Soup is beyond velvety! It’s our new favorite soup to pair with paninis, bread, and grilled cheese.
Ingredients
- 5 tablespoons butter
- 1 large yellow onion, roughly chopped
- 3 large potatoes, peeled and roughly chopped
- 8 cups chicken or vegetable broth
- 2–3 cups chopped kale, stems removed
- 2 cups milk
- salt and pepper to taste
Instructions
- Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
- Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes
This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sauteed and golden, but not totally mushy.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Cuisine: American
Keywords: kale soup, potato kale soup, healthy kale soup
I love this recipe. It tastes great.. It’s a good way to get that kale in your diet. Sometimes I have even added chopped up broccoli stalks as well that I saved and had frozen.
I eat homemade soup multple times a week. This was a blah tasteless soup. Sorry I wasted my tender baby kale in this. It was hot on a cool spring day but it’s not going on my make again list.
The flavor is delicious! And so simple. I love a short ingredient list. I am going to use this again but with modifications.
My constructive feedback is that mine turned out way too thin, to where I didn’t want to add the milk to thin it out even more.
My suggestion for the recipe would be to put the potato and kale ingredients by weight, to ensure the right proportion.
More importantly, for the cooks: cut down the amount of broth by about half, in all steps of the recipe. If you decide you need more, you can always add more, but it’s very hard to take it away especially after you’ve already blended it!
Can’t wait to try this, so glad to find a recipe that is healthy and quick.✨
I think it tasted good but I would use less butter
Soups look amazing
I’d love more recipes please
This soup is delicious! I have made it several times! I would not change a thing!.I may try it with spinach sometime!
I’ve been making this for a few years now. Everyone loves it! I use a little less milk, but otherwise it’s perfect.
I went to your 13 best recipes and DID NOT find the creamy potatoe kale soup 😮. What were you thinking lol. That soup is just outstanding. I did add a wee bit of garlic but it’s just an amazing healthy soup. I’m soooo impressed with it.
Glad to hear it, Nadine!
My favourite way to use kale and the only way I can get it in the children. Remember to hold 2 cups of stock back and then only add as much as you need of that otherwise can end up a bit watery if you use milk as well. I think it’s fine without the milk tbh .
I doubled the kale, omitted the milk, added garlic powder, cayenne, and half a lemon to make it vegan and it was delicious! Good starting point for customization.
Made this for tonight’s supper – loved it. Used a little less butter and blitzed until just broken down rather than fully blended.
We sprinkled crispy quorn bacon on top. So good.
This is a super easy to make and excellent tasting soup.
Great recipe
This is such an easy delicious recipe!!
I veganized it very easily (used vegan butter and creamy coconut milk) and it’s was sooooooo good. A great recipe to use up all the kale in my garden lol!
So glad you were able to make this vegan!
Super recipe! I hate kale and wanted something to use it up from the veg box. This is so delicious that even my children eat it!
Yummy! Made this last night for our evening meal with homegrown kale and thoroughly enjoyed it. Will definitely be making it again.
Living in Kenya without an oven limits what we can make so I am always looking to add more easy, make ahead recipes. Even our Kenyan “son” enjoyed it.
Thank you for sharing.
So glad you enjoyed the soup, Roxy!
So delicious! Made this practically one handed while bouncing a four-month old and made perfect use of my almost-out-the-door leftover kale! Loved it, so easy and can’t wait to make again! Can you advise if it freezes well?
So impressive 🙂 We haven’t tried freezing this soup, so we can’t say for sure. We think it’d be fine! Just make sure to give it a good stir after reheating!
I actually twerked this recipie by using chicken instead and seasoned it ,added some other seasoning and it turned out bangin
I made this in my soup maker today and added a leek and subbed in a few tbsps of cream for the milk. It was absolutely divine — smooth and creamy and delish! Thanks for the inspiration! <3
Sounds divine! So glad you enjoyed the recipe!
That is hands down the most UGLY baby I have ever seen. 🤮🤮🤮
Great recipe. I made it once and I’m hooked
I just finished my first batch. My wife and I loved it! Worth saving for future eats!
Hiya, Thank you for the recipe. I gave it a go and it turned out delicious. It will feature regularly in my diet.
This soup is amazing, surprisingly since it has so few ingredients. The green colour is spectacular and definitely needs a blender to bring out the intensity. Don’t overcook kale! I ran out of milk the second time I made it so used evaporated milk which seriously took it to a new level! So rich and tasted a bit ‘cheesy’. Everyone I offer it to is a bit skeptical until they taste it. A great way to get a healthy dose of this superfood.
So glad you enjoyed this soup, Jennie!