Kale Potato Soup

With only six ingredients, this kale potato soup is quick, easy, and nutritious. Perfect to warm you up on a cold winter’s day.

Makes 6 Servings or about 2 quarts

Kale potato soup with a French roll.

As an amazon associate I earn from qualifying purchases.

Vegan Kale Potato Soup:

I love a hot bowl of freshly made vegetable soup on a cold day. But there are times when I crave soup but just don’t have the time to make my usual large batch of vegetable soup. That is when I turn to this recipe for kale and potato soup. It fills the bill. If I wanted something more substantial I could have a bowl of vegan chili. But chili is more filling and has more than twice the calories. I can prepare this soup in about 40 minutes (or less) which is much faster than making a large pot of vegetable soup even in a pressure cooker. Since potatoes have a tendency to retain heat, this soup will warm you up all of the way through to your bones. While this kale potato soup may be considered to be a “light” soup, it is still very satisfying.

A word about the chopped kale. You can buy the kale already washed and chopped in a bag if you like. I prefer to by a bunch of kale and do the work myself. It is much more economical. Just wash the leaves well, cut and discard the large stem from the center of the leaf, and then chop your kale. You will only need 3 or 4 large leaves for this recipe. So one bunch will probably supply enough kale for two pots of soup. Don’t worry. Kale keeps well in the refrigerator.

And finally, I prefer the curly kale for this soup. To me, flat kale that is not curly looks too much like collards which has a totally different flavor.

Ingredients for Curly Kale Potato Soup:

Ingredients for kale potato soup.

8 cups water
2 Tablespoons olive oil
1-1/4 cup diced yellow onion
4 cups peeled and dice potatoes
3 cups chopped fresh kale
1/4 cup chopped Italian parsley
1 Herbox vegetable bouillon cube
1 teaspoon salt
dash white pepper (optional)

Instructions:

Heat the 8 cups water in a 2-quart saucepan until it comes to a boil and set aside until ready to use. Heating the water ahead of time cuts down on the cooking time.

1 – Combine the 2 Tablespoons olive oil and 1-1/4 cups onion in a 3-quart saucepan. Cook and stir over medium heat until the onions are translucent, about 5 minutes.
2 – Add the 4 cups diced potatoes and stir in the 8 cups hot water that has been set aside.
3 – Finally, add the 3 cups chopped kale, 1/4 cup chopped Italian parsley, 1 Herbox vegetable bouillon cube, 1 teaspoon salt, and optional dash white pepper.
4 – Bring to a boil and simmer gently until potatoes are tender, about 25 minutes. Serve your kale potato soup with a French roll or another bread of your choice.

1 - Cook and stir olive oil and onion until onion is translucent, about 5 minutes.

2 - Add the diced potatoes and stir in the hot water that has been set aside.

3 - Add the chopped kale, Italian parsley, bouillon cube, salt, and white pepper.

4 - Bring to a boil and simmer gently until the potatoes are tender, about 25 minutes.

This recipe will make about 9 cups of soup or six 1-1/2 cup servings.

Notes:

• I recommend Herbox® vegetable bouillon cubes. I prefer to use my own homemade or leftover vegetable stock, but I don’t always have some on hand. Besides, making your own homemade vegetable stock is another project which I will get to in a later post.
• Be careful with the white pepper. It has a very strong flavor and if you accidentally add too much, the flavor will dominate the soup which is not a good thing.

5 from 2 votes

Print

Kale Potato Soup

With only six ingredients, this kale potato soup is quick, easy, and nutritious. Perfect to warm you up on a cold winter’s day.

Makes 6 servings or about 2 quarts.

Course Main Course

Cuisine American

Keyword dinner, easy, kale, nutritious, potato, quick, vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Calories 155 kcal

Ingredients

• 8 cups water
• 2 Tablespoons olive oil
• 1-1/4 cup diced yellow onion
• 4 cups peeled and diced potatoes
• 3 cups chopped fresh kale
• 1/4 cup chopped Italian parsley
• 1 Herbox vegetable bouillon cube
• 1 teaspoon salt
• dash white pepper

Instructions

1. Heat the 8 cups water in a 2-quart saucepan until it comes to a boil and set aside.

   Combine the 2 Tablespoons olive oil and 1-1/4 cups onion in a 3-quart saucepan. Cook and stir over medium heat until the onions are translucent, about 5 minutes.

2. Add the 4 cups diced potatoes and stir in the 8 cups hot water that has been set aside.

3. Add the 3 cups chopped kale, ¼ cup chopped Italian parsley, 1 Herbox vegetable bouillon cube, 1 teaspoon salt, and optional dash white pepper.
   

4. Bring to a boil and simmer gently until potatoes are tender, about 25 minutes.
   

Recipe Notes

• Serve your kale potato soup with a French roll or another bread of your choice.
• This recipe will make about 9 cups of soup or six 1-1/2 cup servings.
• A word about the chopped kale. You can buy the kale already washed and chopped in a bag if you like. I prefer to by a bunch of kale and do the work myself. It is much more economical. Just wash the leaves well, cut and discard the large stem from the center of the leaf, and then chop your kale. You will only need 3 or 4 large leaves for this recipe. So one bunch will probably supply enough kale for two pots of soup. Don’t worry. Kale keeps well in the refrigerator.
• I recommend Herbox® vegetable bouillon cubes. I prefer to use my own homemade or leftover vegetable stock, but I don’t always have some on hand. Besides, making your own homemade vegetable stock is another project which I will get to in a later post.
• Be careful with the white pepper. It has a very strong flavor and if you accidentally add too much, the flavor will dominate the soup which is not a good thing.