Kale and Potato Soup
Cozy up with a steaming bowl of hearty Kale and Potato Soup, a comforting and nutrient-packed recipe perfect for any time of year. This one-pot wonder combines tender chunks of russet potatoes with vibrant, earthy kale in a flavorful vegetable broth infused with garlic, onions, and a hint of smoked paprika. A touch of heavy cream elevates the dish to a luscious, creamy delight, while fresh parsley adds a pop of brightness to every bowl. With prep and cook time totaling just 45 minutes, this easy-to-make soup is ideal for busy weeknights without sacrificing flavor or nutrition. Serve it as a satisfying main course or a tasty starter—either way, this classic combination of wholesome ingredients is sure to impress. Perfect for fans of vegetarian soups, cold-weather meals, or anyone looking for a healthy, soul-soothing dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 medium, peeled and diced russet potatoes
- 6 cups vegetable broth
- 4 cups, chopped kale
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.5 teaspoons smoked paprika
- 0.5 cups (optional) heavy cream
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Add the diced potatoes to the pot and stir to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend a portion of the soup directly in the pot to help thicken it. Alternatively, transfer 2 cups of the soup to a blender, puree it, and return it to the pot.
Stir in the chopped kale and simmer for an additional 5 minutes, or until the kale has softened.
Season the soup with salt, black pepper, and smoked paprika. Adjust seasoning to taste.
If desired, stir in the heavy cream for a richer, creamier soup.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 34.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7052 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
