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!
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!
Jump to:
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.
How to Make Potato Kale Soup
This Kale and Potato Soup couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Cook the veggies. You'll begin by sautéing 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.
- Add the flour. 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.
- Mix in the broth and potatoes. Then, you'll stir in the broth and potatoes and give everything a good stir. Continue cooking until the potatoes are almost tender.
- Add the kale and white beans. Keep cooking the soup until all the veggies are tender.
- Add the heavy cream. Stir in the cream, then season the soup to taste.
Then it's time for the best part: time to dig into your homemade Potato Kale Soup! Doesn't it look yummy?
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, because 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
- 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
- Beer Cheese Soup
And if you're a soup fan like me, you'll also want to check out all of my vegetarian soup recipes!
Creamy Potato Kale Soup
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 all-purpose flour
- 6 cups vegetable broth
- 4 large red potatoes, cut into ¾ to 1-inch chunks
- 1 bunch kale, chopped
- 1 (15.5-ounce / 439 gram) 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
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
It's still hot here, too, Winnie! We are both eating our soup with the A/C blasting! 😉