Chunky Potato Kale Soup

Finding a warm, comforting soup that’s both healthy and filling for cold weeknights can be tough. After all, most soups either take forever to make or leave you hungry an hour later, and it’s even harder when you’re trying to get something nutritious on the table that the whole family will actually eat.

Luckily, this potato kale soup checks all the boxes: it’s hearty and satisfying, easy to throw together on a weeknight, and simple to customize based on whatever you have in your fridge.

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What Kind of Potatoes Should I Use?

For this soup, you have a few good options when it comes to potatoes. Yukon Gold potatoes are my go-to choice because they have a naturally creamy texture that breaks down nicely in soup, giving you that thick, comforting consistency. Russet potatoes also work well if that’s what you have on hand – they’ll break down even more and create a thicker, starchier soup. Red potatoes are another solid option and will hold their shape a bit better if you prefer chunkier pieces in your bowl. Whatever you choose, just make sure to cut them into similar-sized cubes so they cook evenly.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Tuscan kale: Don’t have Tuscan kale? Regular curly kale works great, or you can use spinach, Swiss chard, or collard greens instead. If using spinach, add it at the very end since it wilts quickly.
• Potatoes: Any potato variety will do the job here – russets, Yukon golds, or red potatoes all work fine. Just keep the cube size consistent for even cooking.
• Coconut milk: If you’re not a fan of coconut, swap it with heavy cream or half-and-half for a similar creamy texture. You can also use cashew cream for a dairy-free option.
• Vegetable stock: Chicken stock works perfectly if that’s what you have on hand. In a pinch, water with a couple of bouillon cubes will do the trick too.
• Italian seasoning: No Italian seasoning? Mix together some dried basil, oregano, and thyme from your spice rack – about 1 teaspoon of each should work.
• Celery: If you’re out of celery, you can skip it or add an extra carrot. The soup will still taste great, just with a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato kale soup is cutting your potatoes into uneven pieces, which means some will turn mushy while others stay hard – aim for uniform 1-inch cubes so everything cooks at the same rate.

Another common error is adding the kale too early in the cooking process, causing it to lose its color and texture, so wait until the last 5-10 minutes of cooking to stir it in.

Don’t forget to taste and adjust your seasoning at the end, since the potatoes and coconut milk can dull the flavors – you’ll likely need more salt and pepper than you think.

If your soup turns out too thick after the potatoes break down, simply add more vegetable stock or water a half cup at a time until you reach your preferred consistency.

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What to Serve With Potato Kale Soup?

This hearty soup is filling enough to be a meal on its own, but I love pairing it with some crusty bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the coconut milk, or you could go with a Caesar salad if you want something a bit more substantial. If you’re really hungry, a grilled cheese sandwich or some garlic toast makes this soup feel like the coziest dinner ever. For a lighter option, serve it alongside some roasted vegetables like Brussels sprouts or green beans.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, and it makes for an easy grab-and-go lunch throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it’ll expand as it freezes. The potatoes and kale hold up really well, so you won’t notice much difference in texture.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. If it seems too thick after storing, just add a splash of vegetable stock or water to thin it out. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 95-110 g

Ingredients

For the sauté base:

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced

For the soup:

• 2 large garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp italian seasoning blend
• 1 1/2 lb potatoes, peeled and cubed
• 5 cups vegetable stock

For finishing:

• 2 cups tuscan kale (cavolo nero), coarsely chopped
• 1 can (14 oz) full-fat coconut milk
• Salt and ground black pepper as needed

Step 1: Sauté the Aromatics

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced

Heat the olive oil in a heavy-bottomed pot over medium heat.

Add the diced onion, carrot, and celery, and sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Step 2: Add Garlic and Seasonings

• 2 large garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp Italian seasoning blend

Add the minced garlic, red pepper flakes, and Italian seasoning blend to the pot with the softened vegetables.

Continue to cook, stirring often, for about 1 minute, allowing the garlic and spices to release their fragrance.

Step 3: Simmer the Potatoes

• 1 1/2 lb potatoes, peeled and cubed
• 5 cups vegetable stock

Add the peeled and cubed potatoes to the pot with the aromatics and pour in the vegetable stock.

Stir to combine all the ingredients well.

Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the potatoes are fork-tender.

Step 4: Add Kale and Coconut Milk

• 2 cups Tuscan kale (cavolo nero), coarsely chopped
• 1 can (14 oz) full-fat coconut milk

Stir in the coarsely chopped Tuscan kale and the can of full-fat coconut milk.

Continue cooking with the lid on for another 2-3 minutes, just until the kale has wilted and the soup is creamy and heated through.

I like to use full-fat coconut milk here for the extra silkiness—it really rounds out the flavors.

Step 5: Season and Serve

• salt and ground black pepper as needed

Taste the soup and season with salt and freshly ground black pepper as needed.

Serve hot, perhaps with some crusty bread on the side for dipping.

Chunky Potato Kale Soup

Delicious Chunky Potato Kale Soup recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 950 kcal

Ingredients

  

For the sauté base:

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced

For the soup:

• 2 large garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp Italian seasoning blend
• 1 1/2 lb potatoes, peeled and cubed
• 5 cups vegetable stock

For finishing:

• 2 cups Tuscan kale (cavolo nero), coarsely chopped
• 1 can (14 oz) full-fat coconut milk
• salt and ground black pepper as needed

Instructions

 

• Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened and aromatic.
• Add the minced garlic, red pepper flakes, and Italian seasoning blend to the pot with the softened vegetables. Continue to cook, stirring often, for about 1 minute, allowing the garlic and spices to release their fragrance.
• Add the peeled and cubed potatoes to the pot with the aromatics and pour in the vegetable stock. Stir to combine all the ingredients well. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the potatoes are fork-tender.
• Stir in the coarsely chopped Tuscan kale and the can of full-fat coconut milk. Continue cooking with the lid on for another 2-3 minutes, just until the kale has wilted and the soup is creamy and heated through. I like to use full-fat coconut milk here for the extra silkiness—it really rounds out the flavors.
• Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, perhaps with some crusty bread on the side for dipping.