This Creamy Kale and Potato Soup is the ultimate comfort meal—velvety, hearty, and deeply satisfying. It’s a one-pot wonder that comes together with minimal effort but tastes like it simmered all day. You’ll love how the tender potatoes and vibrant kale meld in a rich, savory broth.
Nothing beats a great Creamy Kale and Potato Soup. Whether you're a fan of Soup Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Creamy Kale and Potato Soup
- Ultimate comfort food: Luxuriously creamy yet wholesomely satisfying.
- Incredibly versatile: Easily adapt with different greens, beans, or spices.
- Fantastic leftovers: Flavors deepen overnight for an even better lunch.
- One-pot wonder: Simple cleanup so you can savor your meal.
Ingredients & Tools
- 2 tbsp olive oil or unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 bunch lacinato (Tuscan) kale, stems removed, leaves chopped
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese, plus more for serving
Notes: Use a good-quality broth for best flavor. Yukon Gold potatoes break down slightly to naturally thicken the soup.
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, a sharp knife, and a cutting board.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 8 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the aromatics. Sautéing the onion, carrot, and celery (your classic mirepoix) is the flavor foundation of this entire soup. Taking the time to cook them until they’re soft and fragrant will build a depth of flavor you simply can’t get otherwise.
- Why Yukon Gold potatoes? Their waxy texture and buttery flavor make them ideal for creamy soups. They hold their shape but also break down slightly, helping to naturally thicken the broth without needing to add a roux or flour.
- Use lacinato kale if you can. Also known as dinosaur or Tuscan kale, it has a more tender texture and milder, sweeter flavor than the curly variety. It wilts beautifully into the soup without becoming tough or bitter.
- Wait to add the cream. Patience is key! Adding the dairy too early can sometimes cause it to curdle or separate. You’ll add it at the very end, off the heat, for a perfectly smooth and creamy result.
How to Make Creamy Kale and Potato Soup
Step 1: Start by heating the olive oil or butter in your large Dutch oven or soup pot over medium heat. Once it’s shimmering (or the butter is melted), add the diced onion, carrots, and celery. You’re going to sauté this for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a wonderful, savory aroma starting to fill your kitchen—that’s how you know you’re on the right track.
Step 2: Now, stir in the minced garlic and cook for just one more minute. The trick is to cook it until it’s fragrant but not browned, as burnt garlic can add a bitter note. This quick step unlocks the garlic’s flavor and ensures it permeates the entire soup.
Step 3: It’s time for the potatoes! Add the cubed Yukon Gold potatoes to the pot, along with the dried thyme, bay leaf, and a good pinch of salt and pepper. Give everything a good stir to coat the potatoes in the oil and aromatics. This toasts the spices and helps the potato pieces start absorbing all those lovely flavors.
Step 4: Pour in the broth, making sure it covers all the vegetables. Bring the soup to a lively boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. You should be able to easily smash a piece against the side of the pot.
Step 5: Once the potatoes are soft, stir in the chopped kale. It might look like a lot at first, but it wilts down significantly. Let it simmer for another 4-5 minutes, just until the kale is bright green and tender. You don’t want to overcook it here, or it can lose its vibrant color and become mushy.
Step 6: This is the most important step for that creamy texture. Turn off the heat. Now, stir in the heavy cream and the grated Parmesan cheese. The residual heat is enough to warm the dairy through and melt the cheese without any risk of curdling. The soup will transform instantly, becoming rich, velvety, and incredibly inviting.
Step 7: Do a final taste test! Season with more salt and black pepper as needed. Remember, potatoes need a fair amount of salt to truly shine. Remove and discard the bay leaf before serving. Ladle the hot soup into bowls and finish with an extra sprinkle of Parmesan cheese and a crack of black pepper.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Not recommended—dairy may separate and potatoes can become grainy.
- Reviving: Reheat gently on the stovetop; add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty Artisan Bread — There’s nothing better than a thick, warm slice of bread for dipping into that creamy broth. It’s essential for getting every last drop.
- Simple Green Salad with a Lemon Vinaigrette — The bright, acidic punch of the salad provides a perfect counterbalance to the rich, creamy soup, cleansing the palate between bites.
- Grilled Cheese Sandwiches — For the ultimate comfort meal, serve a classic grilled cheese on the side. The crispy, buttery bread and melted cheese are a match made in heaven with this soup.
Drinks
- Crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the soup’s richness beautifully, creating a really well-rounded dining experience.
- Sparkling Water with Lemon — A non-alcoholic option that offers the same palate-cleansing effect with refreshing bubbles and a hint of citrus.
- Earl Grey Tea — A warm cup of tea with its bergamot notes is surprisingly lovely with the savory, herbal flavors in the soup, especially on a cozy evening.
Something Sweet
- Lemon Bars — The tangy, sweet curd and buttery shortbread crust are a fantastic, zesty finish that feels light after the hearty soup.
- Simple Shortbread Cookies — Their buttery, not-too-sweet flavor is the perfect simple treat to enjoy with a cup of coffee after your meal.
- Poached Pears — Warm, spiced pears feel elegant and comforting, and their gentle sweetness is a lovely, light way to end the meal.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the cream. This is the number one way to ruin your creamy texture. The high heat can cause the dairy to separate or curdle, giving the soup a grainy appearance. Always take the pot off the heat before stirring it in.
- Mistake: Using starchy potatoes like Russets. While great for baking, Russets tend to fall apart completely in soup, turning it into a thick, almost gluey porridge. Yukon Golds or other waxy varieties will give you the perfect texture.
- Mistake: Not seasoning in layers. If you only add salt at the end, the vegetables and potatoes won’t have absorbed any flavor. Season your mirepoix as it cooks and again when you add the broth for a deeply seasoned soup from the inside out.
- Mistake: Overcooking the kale. I’ve messed this up before too… adding the kale too early results in a dull, mushy, and sometimes bitter green. Add it at the very end to preserve its color, texture, and fresh flavor.
Expert Tips
- Tip: For a thicker, even creamier soup, blend a portion. Use an immersion blender to pulse about one-third of the soup right in the pot. This releases the potato starch and creates a wonderfully thick, chowder-like consistency without any extra ingredients.
- Tip: Brown the potatoes slightly. After sautéing your mirepoix, push the vegetables to the side and let the potato cubes get a light golden-brown sear on one or two sides. This adds a subtle, nutty depth of flavor that takes the soup to another level.
- Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot when you add the broth. As it simmers, it will infuse the entire soup with an incredible, savory umami flavor.
- Tip: Finish with a splash of acid. Right before serving, stir in a teaspoon of fresh lemon juice or a dash of white wine vinegar. It might sound odd, but that little bit of acidity will brighten all the flavors and make the soup taste even richer and more balanced.
FAQs
Can I make this soup ahead of time?
Absolutely, and it might even be better the next day! Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 4 days. A quick note: the potatoes will continue to absorb liquid, so you may need to add a splash of broth or water when reheating to get it back to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently.
Can I freeze Creamy Kale and Potato Soup?
I don’t recommend freezing this particular soup. Soups with dairy and potatoes don’t fare well in the freezer. The dairy can separate and become grainy upon thawing, and the potatoes tend to become watery and disintegrate, resulting in a very unappealing texture. It’s best enjoyed fresh or within a few days from the fridge.
What can I use instead of heavy cream?
You have a few great options! For a lighter version, half-and-half works perfectly. For a dairy-free alternative, full-fat canned coconut milk will give you a lovely creaminess with a subtle tropical note. You could also blend about a cup of the cooked soup with a quarter cup of raw cashews until completely smooth, then stir it back in for a rich, vegan-friendly creaminess.
My soup is too thin. How can I thicken it?
No problem! The easiest fix is to use a potato masher or immersion blender to mash some of the potatoes directly in the pot. This will release their starch and thicken the broth naturally. If it’s still too thin, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering soup until it thickens.
Can I add protein to this soup?
Of course! Diced, cooked chicken breast or thigh meat is a fantastic addition—just stir it in when you add the kale to warm through. For a plant-based protein, a can of drained and rinsed cannellini or great northern beans would be wonderful. For a smoky flavor, try adding some chopped cooked bacon or sausage when you sauté the initial vegetables.
Creamy Kale And Potato Soup
Make this easy, one-pot Creamy Kale and Potato Soup for a hearty and healthy meal. Ready in under an hour. Get the simple, delicious recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil or unsalted butter
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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1.5 lbs Yukon Gold potatoes (peeled and cubed)
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6 cups vegetable or chicken broth
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1 tsp dried thyme
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1 bay leaf
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1 bunch lacinato (Tuscan) kale (stems removed, leaves chopped)
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1 cup heavy cream or half-and-half
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Salt and black pepper (to taste)
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½ cup grated Parmesan cheese (plus more for serving)
Instructions
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Start by heating the olive oil or butter in your large Dutch oven or soup pot over medium heat. Once it’s shimmering (or the butter is melted), add the diced onion, carrots, and celery. You’re going to sauté this for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a wonderful, savory aroma starting to fill your kitchen—that’s how you know you’re on the right track.01
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Now, stir in the minced garlic and cook for just one more minute. The trick is to cook it until it’s fragrant but not browned, as burnt garlic can add a bitter note. This quick step unlocks the garlic’s flavor and ensures it permeates the entire soup.02
-
It’s time for the potatoes! Add the cubed Yukon Gold potatoes to the pot, along with the dried thyme, bay leaf, and a good pinch of salt and pepper. Give everything a good stir to coat the potatoes in the oil and aromatics. This toasts the spices and helps the potato pieces start absorbing all those lovely flavors.03
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Pour in the broth, making sure it covers all the vegetables. Bring the soup to a lively boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. You should be able to easily smash a piece against the side of the pot.04
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Once the potatoes are soft, stir in the chopped kale. It might look like a lot at first, but it wilts down significantly. Let it simmer for another 4-5 minutes, just until the kale is bright green and tender. You don’t want to overcook it here, or it can lose its vibrant color and become mushy.05
-
This is the most important step for that creamy texture. Turn off the heat. Now, stir in the heavy cream and the grated Parmesan cheese. The residual heat is enough to warm the dairy through and melt the cheese without any risk of curdling. The soup will transform instantly, becoming rich, velvety, and incredibly inviting.06
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Do a final taste test! Season with more salt and black pepper as needed. Remember, potatoes need a fair amount of salt to truly shine. Remove and discard the bay leaf before serving. Ladle the hot soup into bowls and finish with an extra sprinkle of Parmesan cheese and a crack of black pepper.07
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