Nutrient-Packed Kale & Potato Soup
Kale Potato Soup, Sencha’s Dishes
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4-5 people
Your new favorite healthy comfort soup starts here!
A powerhouse of nutrition meets incredible flavor in this vibrant green soup! Loaded with iron-rich kale, vitamin C, and antioxidants, it's ready in just 20 minutes and proves healthy eating can be absolutely delicious. Pair it with some warm, crusty artisan bread and you've got a restaurant-quality meal made right at home!
Ingredients
For the Potatoes
2 medium potatoes, cut into bite-sized squares
Water for boiling
Salt for boiling water
For the Soup Base
5 cups kale (stems removed, roughly chopped)
1 medium onion, chopped
5 tablespoons butter
5 cups water
1 cube vegetable or chicken stock
Salt to taste
Pinch of black pepper
For Finishing
½ cup cooking cream (heavy cream or light cream)
Fresh parsley, chopped (for garnish)
Crusty bread (for serving)
Instructions:
Cook the Potatoes
Cut the potatoes into small cubes. Add some salt to water. Bring it to a boil and cook the potatoes for about 15 minutes. Drain the potatoes and save the water.
Prepare the Kale
Hold the stem with one hand, slide your other hand down, and the leaves come right off. Chop them into smaller pieces, about 5 cups for 4-5 servings. Rinse and set aside.
Prep Onions
Chop the onion into small cubes. In the pot, add 5 tablespoons of butter, let it melt, then add the onion. Sauté 3 to 4 minutes until soft and fragrant.
Add Broth & Kale
Add 5 cups of water and one cube stock. Bring it to a boil, add the kale, season with salt and pepper. Cook for about 5 to 7 minutes on medium heat until soft but not mushy.
Blend & Add Cream
Turn off the heat and let the kale cool for a few minutes. Scoop the soup into your blender and blend until smooth. Pour it back into the pot, add half a cup of cooking cream and the cooked potatoes. If it's too thick, add some potato water.
Plating
Serve this with some fresh parsley and bread.
Tips for Perfect Results
Choose seasonal kale: Fall and winter kale has the sweetest, most tender flavor
Don't substitute the butter: It brings a depth of flavor that oils simply can't match
Plant-based version: Swap in coconut cream or cashew cream for a dairy-free alternative
Boost the protein: Toss in white beans, chickpeas, or shredded cooked chicken
Meal prep friendly: Refrigerate up to 4 days or freeze up to 3 months for quick healthy meals!
What Makes This Soup Special
Satisfying but light --- rich and creamy taste without the heavy feeling
Wallet-friendly --- made with everyday, affordable ingredients
Excellent for planning ahead --- leftovers taste great and it freezes like a dream
Vegetarian-friendly --- choose vegetable broth to keep it completely plant-based
Family-approved --- smooth texture and mild taste win over even picky eaters
Ready to enjoy this wholesome bowl of goodness?
This Nutrient-Packed Kale & Potato Soup is about to become your go-to healthy comfort food. I'd love to see your version – tag me in your photos and share any creative additions you tried! Until next time, happy cooking!
Hello, World!
Nutrient-Packed Kale & Potato Soup
A powerhouse of nutrition meets incredible flavor in this vibrant green soup! Loaded with iron-rich kale, vitamin C, and antioxidants, it's ready in just 30 minutes and proves healthy eating can be absolutely delicious
Ingredients
Instructions
- Cut the potatoes into small cubes. Add some salt to water.
- Bring it to a boil and cook the potatoes for about 15 minutes. Drain the potatoes and save the water.
- Hold the stem with one hand, slide your other hand down, and the leaves come right off.
- Chop them into smaller pieces, about 5 cups for 4-5 servings. Rinse and set aside.
- Chop the onion into small cubes.
- In the pot, add 5 tablespoons of butter, let it melt, then add the onion. Sauté 3 to 4 minutes until soft and fragrant.
- Add 5 cups of water and one cube stock. Bring it to a boil, add the kale, season with salt and pepper.
- Cook for about 5 to 7 minutes on medium heat until soft but not mushy.
- Turn off the heat and let the kale cool for a few minutes.
- Scoop the soup into your blender and blend until smooth. Pour it back into the pot, add half a cup of cooking cream and the cooked potatoes. If it's too thick, add some potato water.
- Serve this with some fresh parsley and bread.
Notes
Pro Tips & Variations
- Choose seasonal kale: Fall and winter kale has the sweetest, most tender flavor
- Don't substitute the butter: It brings a depth of flavor that oils simply can't match
- Plant-based version: Swap in coconut cream or cashew cream for a dairy-free alternative
- Boost the protein: Toss in white beans, chickpeas, or shredded cooked chicken
- Meal prep friendly: Refrigerate up to 4 days or freeze up to 3 months for quick healthy meals!
What Makes This Soup Special
- Satisfying but light --- rich and creamy taste without the heavy feeling
- Wallet-friendly --- made with everyday, affordable ingredients
- Excellent for planning ahead --- leftovers taste great and it freezes like a dream
- Vegetarian-friendly --- choose vegetable broth to keep it completely plant-based
- Family-approved --- smooth texture and mild taste win over even picky eaters
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
