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    Home » Recipe » Soup » Creamy Potato Kale Soup

    Creamy Potato Kale Soup

    Published Sep 14, 2015 · Updated Jan 7, 2022 by Ginnie · 2 Comments

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    Indulge in a bowl of delicious Creamy Potato Kale Soup! 

    This rich, flavorful soup recipe is loaded with fresh veggies, and so easy to make. It's perfect meal to warm you up on a cold fall or winter day!

    A bowl of the finished soup served with a napkin and spoon on a wood table.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I love fall, and I love creating cozy recipes to enjoy in fall. This particular soup was definitely created with cool autumn weather in mind, and it was something of a happy accident.

    As I started to cook, I was envisioning a creamy soup with equal proportions of kale, potatoes, and white beans. As I wrapped up the recipe though, I realized there were a LOT of potatoes ... oops.

    Truthfully though, I wasn't upset at all, because I LOVE potatoes in any size, shape, or form. And really, is there anything more comforting on cold day than a steaming bowl of potato soup? I don't think so!

    This Creamy Potato Kale Soup was the result, and I think you're going to enjoy this delicious, cozy recipe just as much as I do ... especially if you're also a potato fan!

    Closeup of the finished soup served in a blue patterned bowl.

    Ingredients

    This Kale and Potato Soup uses simple ingredients you'll find in any store. Here's what you'll need:

    • Extra Virgin Olive Oil
    • Onions, Carrots, and Celery
    • Fresh Garlic
    • Dried Thyme
    • All-Purpose Flour
    • Vegetable Broth - I like to make my own with vegetable bouillon, that way I always have some on hand.
    • Red Potatoes 
    • Kale - Both lacinato / dinosaur or curly varieties work.
    • White Beans
    • Heavy Cream

    There are plenty of veggies in this chunky Potato, Kale, and White Bean Soup to balance out the touch of cream you'll add at the end. And it's actually a fairly flexible recipe. So don't be afraid to substitute other types of potatoes (such as yukon gold), skip the beans, use different herbs (like rosemary), or add other veggies.

    This recipe is naturally vegetarian. For a vegan option, just replace the heavy cream with a creamy, neutral-flavored, plant-based milk (like soy).

    You'll Also Need

    To prepare this recipe, you'll also need a large dutch oven or soup pot. I used my favorite Calphalon Dutch Oven, and it worked great. A large Le Creuset Dutch Oven would also be perfect.

    A closeup of the finished soup with a napkin and spoon in the background.

    How to Make Potato Kale Soup

    This recipe couldn't be easier to make. You'll begin by sauteing the onions, carrots, and celery in the olive oil. Once they're starting to brown, stir in the garlic and thyme.

    Cook this mixture just until the garlic is fragrant ... it should only take about 30 seconds or so.

    Next, you'll mix the flour into the veggies, stirring until they're evenly coated. The flour will help thicken the soup as it cooks, giving you that creamy texture you're going to love.

    Then, you'll stir in the broth and potatoes and give everything a good stir. When the the potatoes are almost tender, add the kale and white beans. 

    Finish cooking this mixture until all the veggies are tender. Then, you'll add the heavy cream and season your soup to taste.

    Then it's time for the best part ... time to dig in! Doesn't it look yummy?

    A bowl of soup, napkin, and spoon on a wood table.

    Serving Ideas

    This Creamy Potato and Kale Soup is rich and satisfying. You could definitely serve it on its own for a lighter dinner. However, for a well-rounded meal, it's also great paired with Garlic Bread or Beer Bread, Homemade Crackers, or an easy Salad.

    Storage

    Store any leftover soup in an airtight container in your refrigerator, and it will keep for three to four days. I do not recommend freezing this recipe ... potatoes don't hold up well in the freezer.

    Related Recipes

    If you liked this creamy Kale Soup recipe, then you'll enjoy these soups, too:

    • Vegetable Barley Soup ... my most popular soup recipe!
    • 15 Bean Soup
    • Creamy Rosemary Potato Soup
    • Easy Curried Corn Chowder with Coconut Milk
    • Creamy Tomato Tortellini Soup
    • Hearty Minestrone Soup
    • Creamy Spinach Artichoke Soup
    • Roasted Pumpkin Soup

    And if you're a soup fan like me, you'll also want to check out all of my vegetarian soup recipes!

    A bowl of Creamy Potato Kale Soup served next to a napkin and spoon on a wood table.
    Print Recipe SaveSaved!
    5 from 1 vote

    Creamy Potato Kale Soup

    Treat yourself to this delicious Creamy Kale and Potato Soup ... it's total comfort food and so easy to make!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Soup
    Cuisine: American
    Servings: 6 to 8 people
    Calories: 356kcal
    Author: Ginnie

    Ingredients

    • 2 teaspoons extra virgin olive oil
    • 2 stalks celery, diced
    • 2 medium carrots, diced
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • ¼ cup + 2 tablespoons flour
    • 6 cups vegetable broth
    • 4 large red potatoes, cut into ¾ to 1-inch chunks
    • 1 bunch kale, chopped
    • 1 (15.5-ounce) can white beans, drained and rinsed
    • ½ cup heavy cream
    • kosher salt
    • pepper

    Instructions

    • Heat olive oil in a large soup pot over medium heat.
    • Add celery, carrots, and onions to pot, and season with salt and pepper. Cook, stirring occasionally, until vegetables are softened and starting to brown (about 5 to 7 minutes).
    • Stir in the garlic and thyme, then cook just until fragrant (about 30 seconds to 1 minute).
    • Sprinkle flour over vegetables and mix until evenly coated.
    • 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, then simmer until everything is tender (about 5 to 10 minutes more).
    • Add heavy cream to soup and mix well. Remove soup from heat and season to taste with salt and pepper.
    • Serve hot. Enjoy!

    Nutrition

    Calories: 356kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Closeup of the finished Potato Kale Soup.

    What is your favorite fall soup?

    Creamy Potato Kale SoupCreamy Potato Kale Soup
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    2 Comments
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    Winnie
    7 years ago

    I love kale and I LOVE soups!
    The weather is still very hot here, but it's great to eat soup while the A/C is working full-time.
    I'm saving the recipe - I like this soup

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    Ginnie
    7 years ago
    Reply to  Winnie

    It's still hot here, too, Winnie! We are both eating our soup with the A/C blasting! 😉

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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