Kale and Potato Soup Recipe: Hearty, Flavorful Comfort Bowl

Kale and potato soup.

It was overcast today — the perfect excuse to make a warming pot of soup.

This was my first time cooking with kale, and the result was a light yet satisfying soup. It’s simple to prepare and comforting on a cool day.

All the ingredients cook together in one pot. When using a handheld blender to puree the soup, be sure the pot has cooled slightly or remove it from the heat to avoid splatters.

Feel free to customize: add carrots, celery, or any vegetables you enjoy. The recipe is forgiving and adapts well to what you have on hand.

The result is a healthy, vegetable-forward soup that’s perfect for a family dinner.

I served it with toasted French bread. A spoonful of sour cream on top is optional but adds a pleasant creaminess — try it both ways to see which you prefer.

Kale and Potatoes Soup – Healthy and Delicious

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4

Author: Giangi Townsend

Very healthy, full of fresh vegetables, and delicious for a family dinner.

Ingredients

• 1 large bunch kale, stems removed and chopped
• 2 large potatoes, peeled and diced
• 1 zucchini, sliced into rounds
• 2 small parsnips, peeled and diced
• 4 cloves garlic, peeled
• 1 chicken breast (optional)
• Water or broth to cover
• Salt and pepper to taste

Instructions

1. Place the kale, potatoes, zucchini, parsnips, garlic, and chicken breast (if using) in a large pot. Cover with water or broth so the ingredients are submerged.
2. Bring to a simmer over medium heat. Cook until the potatoes are tender and the kale is soft, about 30 to 45 minutes.
3. Remove the pot from the heat. Remove the chicken if used, shred or dice it, and return it to the pot. Using a handheld blender or a food processor, puree the soup to your desired texture.
4. Season with salt and pepper. Serve hot with a dollop of sour cream if desired, and toasted bread on the side.

Nutrition

Calories: 204 kcal |
Carbohydrates: 30 g |
Protein: 17 g |
Fat: 2 g |
Cholesterol: 36 mg |
Sodium: 93 mg |
Potassium: 1149 mg |
Fiber: 7 g |
Sugar: 4 g |
Vitamin A: 1540 IU |
Vitamin C: 52.8 mg |
Calcium: 97 mg |
Iron: 4.6 mg

Giangi’s Kitchen provides nutritional information as estimates; they are not calculated by a registered dietitian.

• Course: Soups
• Cuisine: American
• Type: Under 45 minutes