This hearty Kale & Potato Soup is a comforting bowl of warmth, perfect for chilly evenings or meal prep. By simmering red potatoes with kale stems and peels, you create a naturally rich, flavorful stock that forms the backbone of the dish. The addition of sautéed onions and garlic adds depth, while a portion of the soup is lightly pureed to thicken the broth and unify the flavors. It’s simple, wholesome, and deeply satisfying. Serve it with crusty bread for a complete, cozy meal that highlights the natural sweetness of the vegetables and the vibrant green of the kale.
Kale & Potato Soup
Description
This hearty Kale & Potato Soup is a comforting bowl of warmth, perfect for chilly evenings or meal prep. By simmering red potatoes with kale stems and peels, you create a naturally rich, flavorful stock that forms the backbone of the dish. The addition of sautéed onions and garlic adds depth, while a portion of the soup is lightly pureed to thicken the broth and unify the flavors. It's simple, wholesome, and deeply satisfying. Serve it with crusty bread for a complete, cozy meal that highlights the natural sweetness of the vegetables and the vibrant green of the kale.Directions
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Heat 7 cups of water in a large pan over medium-high heat.
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Meanwhile, use a sharp knife to remove the stems from the ruffled kale leaves.
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Chop the kale stems into 1-inch long pieces and add them to the heating water.
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Cut the kale leaves into pieces about 2 inches square, wash them well, and set aside.
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Scrub and peel the potatoes; add the peels to the heating water along with 1/2 teaspoon salt and 1 bay leaf.
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When the water boils, lower the heat and let it simmer while you prepare the remaining ingredients.
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Cut the peeled potatoes into pieces about 1/2 inch square.
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Heat olive oil in a soup pot over medium-high heat.
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Add the diced onion, sliced garlic, red pepper flakes, and the remaining bay leaf to the pot.
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Cook for 3 to 4 minutes, stirring frequently, until the onion is softened, then season with a pinch of salt.
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Stir in the cut potatoes and 1 cup of the strained simmering stock (discard the solids used for flavoring if desired, or keep for texture).
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Cover and cook slowly for 5 minutes.
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Add the chopped kale leaves, cover again, and steam until the leaves are wilted, stirring once or twice.
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Strain the remaining stock from the first pan into the soup pot.
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Bring the mixture to a boil, then reduce heat and simmer slowly, covered, until the potatoes are soft, about 30 minutes.
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Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or puree 1 to 2 cups of the soup in a blender and return it to the pot to create a thicker consistency.
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Taste the soup and season to taste with additional salt and a generous grinding of pepper.
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Serve hot with a light sprinkling of fresh parsley.
Nutrition Facts
Servings 7 cups
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18mg1%
- 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.
