Creamy Potato Kale Soup That Warms Your Soul in 30 Mins
This Creamy Potato Kale Soup is a delicious and comforting dish that warms your soul, perfect for cold winter nights.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Soup
- 2 tablespoons unsalted butter adds richness and flavor
- 1 medium onion diced into 1/2-inch pieces
- 3 cloves garlic fresh, minced
- 2 cups Yukon Gold potatoes cut into 1-inch chunks
- 2 cups Russet potatoes cut into 1-inch chunks
- 2 cups Red potatoes cut into 1-inch chunks
- 4 cups low-sodium chicken broth liquid base
- 4 cups kale stems removed and torn into pieces
- 1 cup milk room temperature
Instructions
How to Make Creamy Potato Kale Soup
- Start by dicing the onion, mincing the garlic, peeling, and cutting the potatoes into 1-inch chunks. Tear kale leaves into bite-sized pieces.
- In a large pot over medium heat, melt butter. Once melted, add in your diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds.
- Toss in the potato chunks and season generously with salt and pepper. Cook for 2-3 minutes, stirring well to coat the potatoes.
- Pour in the chicken broth, bringing to a gentle boil. Reduce heat and let it simmer for about 8-10 minutes, or until the potatoes are fork-tender.
- Stir in the kale and simmer for an additional 5 minutes, just until the kale wilts.
- Remove the pot from the heat and blend the soup until smooth and creamy using an immersion blender.
- Gently stir in the remaining chicken broth and the room temperature milk. Heat for 2-3 minutes without boiling.
Notes
Top with a drizzle of olive oil for added richness if desired.