Creamy Potato Kale Soup That Warms the Soul in 30 Minutes
This Creamy Potato Kale Soup is a wholesome and comforting dish, ready in just 30 minutes.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 2 tbsp Butter Substitute with olive oil for a dairy-free option.
- 1 medium Onion Diced.
- 4 cloves Garlic Minced.
- 4 medium Potatoes Cut into 1-inch chunks, Yukon Gold recommended.
For the Broth
- 6 cups Chicken Broth Low-sodium options are better for a healthier choice.
For the Greens
- 1 cup Kale Torn into bite-sized pieces; substitute with spinach if desired.
For Creaminess
- 1 cup Milk Ensure it's at room temperature to prevent curdling; use almond or oat milk for a dairy-free version.
For Seasoning
- to taste Salt
- to taste Pepper
Instructions
How to Make Creamy Potato Kale Soup
- Begin by dicing the onion, mincing the garlic, cutting the potatoes into 1-inch chunks, and tearing the kale into bite-sized pieces.
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s translucent and fragrant.
- Stir in the minced garlic and let it cook for another 30 seconds until lovely and aromatic.
- Toss the potato chunks into the pot, season with salt and pepper, and cook for 2-3 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 8-10 minutes until potatoes are fork-tender.
- Stir in the torn kale and allow it to simmer for another 5 minutes until wilted.
- Allow the soup to cool slightly, then blend it until smooth using an immersion blender or traditional blender.
- Return the blended soup to the pot, stir in remaining broth and room-temperature milk, heating gently. Adjust seasoning before serving.
Notes
Optional: Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.