The weather finally seems to be cooling down here in NYC. Nothing too crazy, but I’ll take it!
To celebrate, I made a pot of Creamy Kale and Potato Soup. This rich, flavorful soup is loaded with fresh veggies. You’ll want to eat it all fall long!
Do you ever make something, and it doesn’t turn out quite how you imagined? This Creamy Kale and Potato soup was one of those recipes for me.
Truthfully, I wasn’t upset at all. I love potatoes, and really, is there anything more comforting on cold day than a steaming bowl of potato soup? I don’t think so!
My vegetable soup recipe turned into a potato soup recipe just like that. It still has plenty of veggies though, which makes me feel better about the touch of cream I added at the end!
This Creamy Kale and Potato Soup is simple to make, creamy, rich, and delicious. Make a bowl tonight!
- 2 tsp. extra virgin olive oil
- 2 celery stalks, diced
- 2 carrots, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- 1/4 cup + 2 tbsp. flour
- 6 cups vegetable broth
- 4 large red potatoes, cut into 3/4 to 1-inch chunks
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1/2 cup heavy cream
- Heat olive oil in a large soup pot over medium heat.
- Add celery, carrots, and onions to pot.
- Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 - 7 minutes.
- Stir in 1 tsp. salt, garlic, and thyme, and cook until fragrant, about 30 seconds to 1 minute.
- Sprinkle flour over vegetables.
- Mix until vegetables are well coated with flour.
- Add broth and potatoes to pot.
- Stir well and bring to a boil.
- Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes.
- Stir in kale and beans.
- Simmer until kale and potatoes are tender, about 5 - 10 minutes more.
- Add heavy cream to soup and mix well.
- Remove soup from heat and season to taste with salt and pepper.
- Serve immediately. Enjoy!
P.S. This soup would be delicious with my favorite garlic bread recipe!