If you’re craving something hearty, healthy, and full of garden-fresh goodness, this Chunky Potato Kale Soup Recipe is an absolute winner. Imagine tender chunks of potatoes mingling with vibrant kale, carrots, and celery, all nestled in a flavorful broth with just the right hint of smoked paprika and thyme. It’s cozy, comforting, and so satisfying on a chilly day or whenever you want a bowl of pure warmth and nourishment. Trust me, once you try this recipe, it quickly becomes a go-to favorite in your kitchen repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieving the perfect balance of flavors, textures, and colors that make this soup truly shine. Each one brings something special, from the creamy potatoes to the vibrant kale and the fragrant herbs that elevate the whole dish.
- 4 medium-sized potatoes, peeled and diced: The hearty base that adds both substance and creaminess to the soup.
- 1 large onion, chopped: Adds a subtle sweetness and depth when sautéed.
- 2 cloves of garlic, minced: Provides a fragrant boost that complements the vegetables.
- 4 cups vegetable broth: Acts as the flavorful liquid foundation of the soup.
- 2 cups kale, stems removed and chopped: Infuses vibrant green color and a pleasant earthiness.
- 1 cup carrots, diced: Bring a touch of sweetness and lovely texture.
- 1 cup celery, diced: Adds a crisp, aromatic bite to balance the softness.
- 1 teaspoon dried thyme: A subtle herbaceous note that ties the flavors together.
- 1 teaspoon smoked paprika: Introduces a gentle smoky warmth without overpowering.
- 1 tablespoon olive oil: For sautéing and adding richness.
- Salt and pepper to taste: Essential seasonings to customize the flavor to your liking.
- 1/4 cup cream (optional for creaminess): Gives the soup a luscious, velvety texture if you desire.
- Fresh parsley, chopped (for garnish): Adds a bright, fresh finishing touch.
How to Make Chunky Potato Kale Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once warm, add the chopped onion and sauté it gently until it turns translucent and soft, about five minutes. This foundational step releases the onion’s sweetness, creating an inviting base for your soup.
Step 2: Add Garlic and Vegetables
Next, stir in the minced garlic and cook for an extra minute to release its aroma. Then, toss in the diced carrots and celery, letting them soften slightly over about four to five minutes. These veggies build layers of flavor and add lovely texture to every spoonful.
Step 3: Combine Potatoes and Broth
Now it’s time for the stars of the show – add the diced potatoes along with the vegetable broth, dried thyme, and smoked paprika. Bring everything to a boil, which awakens the herbs and spices, infusing the broth with warmth and complexity.
Step 4: Simmer to Tenderness
Once boiling, reduce the heat to low and let your soup simmer uncovered for fifteen to twenty minutes. This gentle simmer cooks the potatoes until tender but still chunky, striking the perfect balance between soft and substantial.
Step 5: Add Kale and Final Touches
Stir in the chopped kale and allow it to wilt for an additional five to seven minutes. If you want to take this Chunky Potato Kale Soup Recipe to the next level, now’s the time to stir in cream for a beautiful velvety texture. Finish by seasoning with salt and pepper to taste, making the flavors shine just the way you like.
Step 6: Rest and Serve
Remove the pot from the heat and let the soup sit for a few minutes to settle. This brief rest helps the flavors meld and keeps each bite deliciously balanced. Ladle the soup into bowls, then scatter fresh chopped parsley over the top for that perfect pop of color and freshness.
How to Serve Chunky Potato Kale Soup Recipe
Garnishes
A fresh sprinkle of chopped parsley not only brightens the dish but adds a crisp herbal note against the creamy, smoky flavors. For a little extra indulgence, try a dollop of sour cream or a swirl of extra cream to complement the soup’s richness.
Side Dishes
This soup pairs beautifully with warm, crusty bread or a slice of garlic toast to soak up every last drop. A crisp green salad with tangy vinaigrette also offers a delightful contrast, making the meal both nourishing and well-rounded.
Creative Ways to Present
For a casual family dinner, serve the soup in rustic bowls topped with a sprinkle of toasted nuts or seeds for crunch. Hosting guests? Serve it in elegant soup cups with a parmesan crisp on the side for an elevated touch. The Chunky Potato Kale Soup Recipe lends itself to endless styling possibilities.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. The flavors continue to deepen overnight, making your second serving just as delicious, if not better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and store for up to three months. Just keep in mind that kale may darken slightly upon freezing but the taste remains comforting and fresh.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or water to return it to the ideal chunky, hearty consistency.
FAQs
Can I use other greens instead of kale?
Absolutely! Swiss chard, spinach, or collard greens all work wonderfully as substitutions, though kale holds up best to cooking without becoming too soft or mushy.
Is this soup suitable for vegans?
Yes, it is naturally vegan if you skip the optional cream or use a plant-based alternative. The vegetable broth and fresh vegetables create a rich and satisfying flavor on their own.
How can I make the soup creamier without cream?
You can blend a portion of the soup before adding the kale to create a creamy texture without dairy. Another great option is stirring in a spoonful of coconut milk or cashew cream.
Can I use frozen kale for this soup?
Frozen kale works in a pinch, but fresh kale is best for maintaining texture and vibrant color. If using frozen, add it later in the cooking process to avoid overcooking.
What can I add to boost the protein in this soup?
Try adding cooked white beans or lentils to the pot with the potatoes. These legumes blend perfectly with the soup’s flavors and give it extra heartiness.
Final Thoughts
This Chunky Potato Kale Soup Recipe is truly a wonderful embrace in a bowl—full of vibrant veggies, wholesome potatoes, and fragrant spices. It’s simple enough for a weeknight dinner but impressive enough to share with friends and family. If you’re looking for a soup that feels like a warm hug from the inside out, this recipe is your new trusty companion. Go ahead, give it a try, and enjoy every comforting, chunky spoonful!
Print
Chunky Potato Kale Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Chunky Potato Kale Soup is a hearty and nutritious dish packed with tender potatoes, fresh kale, and a medley of vegetables simmered in savory vegetable broth. Perfect for a cozy meal, this soup balances creamy textures and smoky, aromatic spices, offering a comforting bowl that’s both satisfying and wholesome.
Ingredients
Vegetables
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups kale, stems removed and chopped
Liquids & Fats
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1/4 cup cream (optional for creaminess)
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the chopped onion and cook until translucent, about 5 minutes, to develop a flavorful base.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma.
- Cook carrots and celery: Add diced carrots and celery, cooking for 4-5 minutes until they soften slightly, adding texture and sweetness.
- Add potatoes, broth, and spices: Incorporate diced potatoes, vegetable broth, dried thyme, and smoked paprika; bring to a boil for cooking the potatoes thoroughly.
- Simmer soup: Reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are tender, allowing flavors to meld.
- Add kale: Stir in chopped kale and cook for an additional 5-7 minutes until wilted and softened, adding color and nutrients.
- Optional cream and seasoning: If desired, stir in cream for richness and season with salt and pepper to taste for balanced flavor.
- Rest soup: Remove from heat and let the soup sit for a few minutes to intensify the flavors.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley to add a bright finish.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a vegan version, omit the cream or use a plant-based alternative.
- If a smoother texture is desired, blend part of the soup before adding the kale.
- Adjust seasoning gradually and taste before serving.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
