This creamy potato soup with kale recipe is a comforting and nutritious meal perfect for a chilly evening. It's packed with flavor, easy to make, and boasts a vibrant green hue thanks to the addition of nutritious kale. This recipe goes beyond the basic potato soup, offering a depth of flavor and texture that will impress even the most discerning palates.
What Makes This Potato Soup with Kale Recipe Special?
This isn't your average potato soup. We've focused on creating a recipe that's both incredibly flavorful and surprisingly healthy. We achieve creaminess without heavy cream, using simple ingredients to create a rich and satisfying texture. The addition of kale provides a boost of vitamins and minerals, making this a hearty and nutritious meal you can feel good about serving your family and friends.
Ingredients You'll Need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bunch kale, stems removed and chopped
- 1/2 cup milk (or unsweetened almond milk for a dairy-free option)
- Optional toppings: croutons, shredded cheese, a swirl of cream (optional)
Step-by-Step Instructions:
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the diced potatoes, vegetable broth, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Stir in Kale: Add the chopped kale to the pot and cook for another 5 minutes, or until wilted.
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Blend (Optional): For a smoother soup, carefully transfer a portion of the soup to a blender (work in batches) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
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Stir in Milk: Return the blended soup (or the entire pot of soup if not blending) to the pot and stir in the milk. Season with salt and pepper to taste. Heat through gently, but do not boil.
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Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, shredded cheese, or a dollop of cream (optional).
Frequently Asked Questions (FAQ)
Can I use different types of potatoes?
Yes! While Yukon Gold potatoes are ideal for their creamy texture, you can also use russet potatoes or a mix of different varieties. Just keep in mind that russets might result in a slightly less creamy soup.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How can I make this soup vegan?
Simply substitute the milk with unsweetened almond milk or another plant-based milk alternative. Ensure your vegetable broth is also vegan-friendly.
What other vegetables can I add?
Feel free to experiment with other vegetables! Carrots, celery, and leeks would all be delicious additions. You could also add a diced bell pepper for extra color and sweetness.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for the Best Potato Soup with Kale
- Don't overcook the kale: Overcooked kale can become bitter. Cook it just until wilted.
- Season to taste: Adjust the salt, pepper, and herbs to your liking.
- Garnish generously: Toppings elevate the soup's presentation and flavor.
This creamy potato soup with kale recipe is a delicious and satisfying meal that's both easy to make and packed with nutrients. Enjoy!
