Cozy, Comforting, and Perfectly Creamy
A warm bowl of creamy potato kale soup brings instant comfort, especially on busy days when you crave something nourishing without spending hours in the kitchen. This recipe pairs tender potatoes with vibrant kale and a silky, flavorful broth that feels both wholesome and indulgent. Each spoonful delivers a satisfying blend of creaminess and gentle aromatics, making it perfect for weeknight dinners or slow weekend lunches. It’s the kind of soup that fills your kitchen with a cozy aroma and brings a touch of nostalgia, like a meal you’ve always loved but never knew you needed. Simple ingredients, easy steps, and a nourishing flavor — ideal for vegetarian soup lovers everywhere.
PrintCreamy Potato Kale Soup
Creamy potato kale soup with tender vegetables and a silky, comforting broth.
Ingredients
3 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
3 large potatoes, sliced
1 carrot, diced
4 cups vegetable broth
1 cup water
1 cup heavy cream or coconut cream
3 cups chopped kale
1 tsp oregano
1 tsp thyme
Salt and pepper
Instructions
1. Sauté onion in olive oil for 2 minutes.
2. Add garlic and cook 1 minute.
3. Add potatoes and carrots; cook 3 minutes.
4. Pour broth and water; simmer 15 minutes.
5. Add chopped kale; simmer 3 minutes.
6. Stir in cream and seasonings.
7. Simmer 2 more minutes and serve warm.
Notes
Store for 3 days in airtight container.
Use coconut cream for dairy-free.
Serve with crusty warm bread.
Preparation Time
Preparation: 10 minutes
Cooking: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
3 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
3 large potatoes, peeled and sliced thin
1 large carrot, finely diced
4 cups vegetable broth
1 cup water
1 cup heavy cream or coconut cream
3 cups chopped kale
1 tsp dried oregano
1 tsp dried thyme
½ tsp black pepper
Salt to taste
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pan or pot
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowls
Spatula or wooden spoon
Preparation Steps (Beginner-Friendly)
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2 minutes until soft and fragrant. 🧅
- Stir in the minced garlic and cook for 1 minute until it releases its aroma.
- Add the carrots and sliced potatoes. Cook for 3 minutes, stirring gently as the vegetables begin to soften.
- Pour in the vegetable broth and water. Bring to a boil, then reduce to a simmer for 12–15 minutes until the potatoes turn tender.
- While the soup simmers, rinse and chop the kale into small pieces. 🥬
- Add the kale to the pot and cook for 3 minutes until it wilts and blends into the broth.
- Stir in the cream, oregano, thyme, salt, and black pepper. Let the soup simmer for 2 more minutes. The consistency should become creamy and slightly thick.
- Turn off the heat, give it one final stir, and serve warm. Enjoy! 😊
Chef’s Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Use coconut cream for a dairy-free version.
Add a handful of cooked white beans for extra protein.
Serve with warm crusty bread to soak up every drop.
Nutrition Information
Serving: 1
Calories: 310 kcal
Protein: 6 g
Carbs: 32 g
Fat: 18 g
Fiber: 4 g
Sugar: 4 g