Indulge in the hearty goodness of kale and potato soup, a comforting dish that combines the earthy flavors of kale with tender potatoes, savory sausage, and a rich broth. This versatile soup offers a symphony of flavors and textures, making it a delightful meal for any occasion. Whether you prefer a classic creamy rendition, a lighter broth-based version, or an indulgent slow cooker variation, our collection of kale and potato soup recipes has something for every palate. Embark on a culinary journey as we explore the diverse flavors and techniques used to create this timeless soup.
Here are our top 9 tried and tested recipes!
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
KALE, ZUCCHINI AND POTATO SOUP
Puree zucchini and kale with potato for a rich and creamy soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with cayenne or paprika and topped with sliced kale.
SAUSAGE, POTATO AND KALE SOUP
A lovely soup full of flavor and vitamins.
Provided by Dianna Jacobs-Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
- Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.4 g, Cholesterol 49.5 mg, Fat 18 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 9.1 g, Sodium 390.9 mg, Sugar 3.4 g
VEGETARIAN POTATO-KALE SOUP
This potato-kale soup has a rich, yet light and velvety texture. Opt for baby, two-bite red potatoes as they cook faster in the creamy, brothy soup. Serve with crusty bread and a glass of wine for a cozy meal.
Provided by Melissa Gray
Categories Healthy Vegetarian Soup & Stew Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
- Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.
Nutrition Facts : Calories 273 calories, Carbohydrate 38 g, Cholesterol 23 mg, Fat 12 g, Fiber 7 g, Protein 7 g, SaturatedFat 5 g, Sodium 444 mg, Sugar 7 g
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
SAUSAGE, POTATO AND KALE SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
- In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
- Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
KALE AND POTATO SOUP
Provided by Marian Burros
Categories easy, quick, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove the stems from the kale, wash the leaves and cut them into strips about half an inch wide. You should have about 6 to 8 cups.
- Peel the potatoes, and chop them up very fine. Add the salt to the water, and bring it to a boil. Add the chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale, and cook 2 minutes more. Taste for seasoning, and add salt if necessary. Serve with a splash of olive oil and, if desired, the garlic sausage heated briefly in the soup.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 657 milligrams, Sugar 4 grams
POTATO AND KALE SOUP
Make and share this Potato and Kale Soup recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, cook onion in oil until tender.
- Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
- Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.
Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 1.5, Sodium 85.5, Carbohydrate 74, Fiber 10.4, Sugar 4.9, Protein 11.1
POTATO, SAUSAGE & KALE SOUP
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. -Michelle Babbie, Malone, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts : Calories 504 calories, Fat 38g fat (20g saturated fat), Cholesterol 128mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 15g protein.
Tips:
- Use fresh, organic kale and potatoes for the best flavor and nutrition.
- Wash the kale thoroughly to remove any dirt or grit.
- Chop the kale into bite-sized pieces.
- Peel and cube the potatoes.
- Use a large pot so there is plenty of room for the soup to simmer.
- Bring the soup to a boil, then reduce heat to low and simmer for at least 30 minutes, or until the potatoes are tender.
- Season the soup to taste with salt, pepper, and garlic powder.
- Serve the soup hot with a dollop of sour cream or yogurt, and some crusty bread.
Conclusion:
Kale and potato soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of vegetables. This soup is also very versatile, and you can easily add or remove ingredients to suit your taste. So next time you are looking for a quick and easy soup recipe, give kale and potato soup a try. You won't be disappointed!
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