Kale And Potato Soup

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Servings: 4 Difficulty: Advanced
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A hearty, rustic soup featuring creamy potatoes and tender greens in a savory vegetable broth.
Kale and Potato Soup recipe image
Kale and Potato Soup recipe image
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Kale And Potato Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 118.0

Description

This comforting Kale and Potato Soup is a staple of home-style cooking, offering warmth and nourishment on chilly days. The dish relies on simple, wholesome ingredients: red potatoes, fresh kale, and aromatic vegetables like onions and garlic. By simmering the potato peels and kale stems, you create a deeply flavorful vegetable stock that forms the soul of the soup. The texture is satisfyingly thick yet light, achieved by partially blending the potatoes to create a creamy base without dairy. It is naturally vegan and vegetarian, making it perfect for diverse dietary needs. Serve it as a main course with crusty bread or as a side dish alongside roasted meats. It reheats beautifully, making it an excellent choice for meal prep.

Ingredients

Directions

  1. In a large pot, combine 7 cups of water, kale stems, potato peels, 1/2 teaspoon salt, and 1 bay leaf.
  2. Bring the water to a boil, then reduce heat and let it simmer while you prepare the other ingredients.
  3. Meanwhile, remove stems from kale leaves; chop stems into 1-inch pieces (already added) and cut leaves into 2-inch squares. Wash the leaves well and set aside.
  4. Scrub and peel the potatoes, then cut the peeled potatoes into 1/2-inch cubes.
  5. Heat olive oil in a separate soup pot over medium-high heat.
  6. Add diced onion, sliced garlic, red pepper flakes, and the remaining bay leaf to the oil.
  7. Cook for 3 to 4 minutes, stirring frequently, until onions are softened. Season with salt.
  8. Stir in the cubed potatoes and 1 cup of the strained simmering stock from the first pot.
  9. Cover and cook slowly for 5 minutes.
  10. Add the chopped kale leaves, cover again, and steam until the leaves are wilted, stirring once or twice.
  11. Strain the remaining stock from the first pot into the soup pot with the kale and potatoes.
  12. Bring the mixture to a boil, then reduce heat and simmer covered until potatoes are tender, about 30 minutes.
  13. Use the back of a wooden spoon to break up some potatoes against the side of the pot, or puree 1 to 2 cups of the soup in a blender and return it to the pot to thicken the broth.
  14. Taste the soup and season with salt and a generous grinding of black pepper.
  15. Let the soup stand for 1 hour to allow flavors to merge, if time permits.
  16. Serve hot, garnished with a light sprinkling of finely chopped fresh parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 118.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 25.7g9%
Dietary Fiber 4.0g16%
Sugars 1.1g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kale, potato, soup, vegan, vegetarian, comfort food, healthy, winter, easy, dairy-free, gluten-free, homemade stock, hearty, simple, greens, root vegetables
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