Description
This Creamy Kale and Potato Soup is a comforting and nutritious meal perfect for warming up the family. Combining tender potatoes, vibrant kale, and aromatic vegetables in a creamy broth, it offers a delicious way to enjoy a healthy supper that’s easy to prepare and full of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 large bunch kale, stems removed and leaves torn
- 1 tablespoon fresh thyme leaves
- Zest and juice of 1 lemon
Base and Liquids
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional)
- 6 cups low-sodium vegetable broth
Starches and Seasoning
- 2 pounds Yukon Gold potatoes, cubed
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrots, and celery with a pinch of salt. Cook for 8 to 10 minutes until the vegetables soften. Stir in minced garlic and fresh thyme leaves and cook for another minute until fragrant.
- Deglaze: Pour in the white wine, if using, and let it bubble and reduce slightly while scraping up any browned bits from the bottom of the pot to add depth of flavor.
- Add potatoes and broth: Stir in the cubed Yukon Gold potatoes, low-sodium vegetable broth, bay leaf, and smoked paprika. Bring the mixture to a boil, then reduce heat and allow to simmer for 15 minutes or until the potatoes are tender enough to easily pierce with a fork.
- Blend for creaminess: Carefully remove about 2 cups of the cooked potatoes and broth from the pot. Blend this portion until smooth using a blender or immersion blender. Return the creamy blended mixture back to the Dutch oven and stir well to create a smooth, creamy texture.
- Add kale and finish cooking: Add the torn kale leaves to the pot, stirring them in thoroughly. Simmer for an additional 10 to 12 minutes until the kale softens and turns a bright, vibrant green.
- Season and serve: Remove the bay leaf from the soup. Stir in the lemon zest and juice to brighten the flavors. Season with salt and black pepper to taste. Serve the soup hot, ideally alongside your favorite bread for a wholesome family meal.
Notes
- Using Yukon Gold potatoes helps to create a naturally creamy texture without needing cream.
- The white wine is optional but adds a subtle depth; omit for a non-alcoholic version.
- For a vegan version, ensure the vegetable broth is free of animal products.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adjust the soup’s thickness by adding more broth or blending less if you prefer a chunkier texture.
