Description
This chunky potato kale soup is the ultimate cozy comfort food, loaded with hearty potatoes, fresh kale, and rich savory broth. Perfect for a wholesome weeknight dinner or meal prep, it’s a naturally gluten-free and easily vegan soup recipe full of flavor and warmth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
4 cups chopped Yukon Gold or Russet potatoes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
5 cups vegetable broth
4 cups chopped kale, stems removed
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon lemon juice (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add chopped potatoes, thyme, salt, and pepper. Stir well to coat the potatoes in aromatics.
4. Pour in vegetable broth, making sure it covers the potatoes. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 to 20 minutes or until potatoes are fork-tender.
5. Stir in chopped kale and simmer uncovered for 5 to 7 minutes until wilted.
6. Adjust seasoning to taste. Add crushed red pepper or lemon juice if desired.
7. Serve hot with crusty bread or your favorite side.
Notes
This soup can easily be made vegan by using vegetable broth and skipping any dairy toppings.
For added protein, toss in a can of drained white beans or cooked sausage slices.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 3g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg