Potato Kale Soup Recipe

Our potato kale soup recipe contains potatoes, kale, onion, carrots, cream, and ham to create a healthy and family-friendly supper. The soup has a silky texture that is both rich and light and will stimulate your appetite and enhance your dining experience.

Health Benefits

As the name says, the primary ingredient in this soup is potato. This root vegetable includes resistant starch, a kind of carbohydrate that may benefit intestinal health and weight control by helping you feel fuller for longer.

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Kale, the other star in the soup bowl, has an impressive nutrition profile, too. Each 100-gram serving of kale has only 35 calories and up to 241 micrograms of vitamin A and 390 milligrams of vitamin K. The vegetable also includes a high concentration of vitamin C (93.4 mg per 100 g of kale), which improves the absorption of iron and calcium and strengthens the immune system.

Ingredients You’ll Need

Some recipes make a creamy soup with a roux of butter and flour, but in this potato and kale soup, the potatoes thicken and impart a wonderfully smooth texture as they simmer.

Kale is a wonderful addition to complement this potato soup. It provides great color and an earthy taste to contrast with the potato’s creaminess. Cooking kale in soup is also a great way to garner the health benefits of these strong greens while also enriching the taste and texture of the soup.

Carrots have a wonderful rustic, hearty flavor and cook perfectly in this soup. If you want, you can use the mixed rainbow carrots or small orange varieties, but remember to cut them into similar-sized pieces so they soften at the same rate.

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Milk and heavy cream are essential to create a rich and creamy potato soup. The topping can include ham or bacon for extra protein as well as a salty, smoky taste.

We seasoned the soup with salt and black pepper to keep it light in flavor, but if you like a more robust soup, feel free to add a teaspoon or two of curry powder or a little cumin and coriander.

What to Serve with Potato Kale Soup

We enjoy the light taste of this soup. With a simple sandwich, bread, or crackers, potato soup is a pleasant and substantial meal. As an appetizer, this potato kale soup will satisfy your taste buds and stimulate your hunger for the upcoming dishes.

Storage and Reheating

In general, soup can be refrigerated if it is consumed within 3 – 4 days. Keep it in sealable bags or containers and stack them in the freezer for extended storage (up to 3 months).

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Once ready to eat, transfer the soup to a saucepan and cook it over medium heat until it completely melts and bubbles.

More Fast, Easy Soup

• Miso soup
• Tomato soup
• Stracciatella soup

How to Make Potato Kale Soup

5 from 2 votes

This potato kale soup recipe is quick and simple to prepare and the resulting dish will certainly gratify your palate.

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• cook TIME 25 mins
• prep TIME 10 mins
• total TIME 35 mins

• COURSE Side Dish
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 185 kcal

INGREDIENTS

1x2x3x

• 12 oz potato (cubed)
• 2 oz kale (chopped)
• 2 oz carrot (cubed)
• 1 tbsp olive oil
• 1 tbsp garlic (minced)
• 1 oz onion (chopped)
• 1 oz ham (cubed)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup unsalted chicken broth
• 1 cup milk
• 2 tbsp heavy cream
• 2 tbsp parsley (chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Cut off the end root and chop the onion into small pieces and measure 1 oz.

2

Crush 2-3 cloves of garlic and remove the skin. Mince them and measure 1 tbsp.

3

Peel the potatoes and cube them into 1-inch cubes. Measure 12 ozs.

4

Cut off the roots and peel the carrots. Then chop them into 0.5-inch cubes and measure 2 ozs.

5

Slide away the kale stem and chop up the leaves.

6

Chop the ham into 0.5-inch cubes and measure 1 oz.

Cook:

1

Sauté the spice: Heat a pot over medium heat. Add 1 tbsp olive oil, 1 tbsp garlic, and 1 oz onion and sauté for 2 minutes or until fragrant.

2

Add ham, vegetables, and seasonings: Stir in 12 oz potato, 2 oz carrot, 1 oz ham, 1/4 tsp salt, and 1/4 tsp pepper and cook for another 3 minutes.

3

Pour the broth and milk: Add 1 cup unsalted chicken broth and 1 cup milk. Bring the soup to a boil and then reduce to a simmer until the vegetables are tender, about 15 minutes.

4

Stir in the kale and cream: Add 2 oz kale and 2 tbsp heavy cream to the pot. Cook for an extra 2 minutes and stir occasionally, until the kale is wilted. Take off the heat.

5

Serve the dish: Transfer the soup into serving bowls. Garnish with 2 tbsp parsley and serve the soup hot.

NUTRITION

Nutrition Facts

How to Make Potato Kale Soup

Amount Per Serving (1 serving)

Calories 185Calories from Fat 82

% Daily Value*

Fat 9.1g

14%

Saturated Fat 3.5g

22%

Cholesterol 20mg

7%

Sodium 271mg

12%

Potassium 608mg

17%

Carbohydrate 20g

7%

Fiber 3g

13%

Sugar 5g

6%

Protein 6g

12%

Vitamin A 4059IU

81%

Vitamin C 26mg

32%

Calcium 141mg

14%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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