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Potato Kale Soup

This Potato Kale Soup is a thick, satisfying, and naturally creamy dish perfect for cozy nights, made with simple pantry ingredients and ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cubed For creamy texture
  • 4 cups vegetable broth
  • 1 cup unsweetened oat milk Can be swapped for almond milk
  • 1 bunch curly kale, stems removed and chopped Can be swapped with spinach
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ¾ tsp sea salt Adjust to taste
  • 1 tbsp lemon juice (optional, for brightness)

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook 4–5 minutes until soft.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add diced potatoes, smoked paprika, pepper, and salt. Stir to coat.
  5. Pour in vegetable broth. Bring to a boil, then reduce to simmer for 15–18 minutes until potatoes are fork-tender.
  6. Remove about 2 cups of soup and blend until smooth using an immersion blender or countertop blender.
  7. Return blended portion to the pot and stir to create a creamy base.
  8. Add chopped kale and simmer 3–4 minutes until tender but vibrant green.
  9. Stir in oat milk and lemon juice. Adjust seasoning and serve hot.

Notes

Serve with crusty whole-grain bread, fresh salad, or top with toasted pumpkin seeds and nutritional yeast for added flavor.