Nothing beats a warm bowl of creamy soup on a cold January day.
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Nothing beats a warm bowl of creamy soup on a cold January day.
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This creamy potato and kale soup is the perfect antidote to chilly weather. It is comforting, vibrant, and oh-so-easy to make. Yellow-fleshed potatoes work best for their creamy texture and buttery flavour. The carrots bring a hint of natural sweetness and a pop of colour, making the dish as appealing to the eyes as it is to the tastebuds. A touch of powdered chicken bouillon adds a rich depth of flavour that elevates the simplicity of the ingredients.
This soup is also a nutritional powerhouse. Kale is packed with vitamins and minerals, while the potatoes provide creaminess without relying too heavily on cream. Best part, this recipe is straightforward, so you don’t have to spend hours in the kitchen. With just a few basic ingredients and an immersion blender, you’ll have a wholesome meal ready in under an hour. Pair it with crusty sourdough bread, a hearty grilled cheese sandwich, or even a simple green salad for a comforting dinner. With its velvety smooth texture and earthy flavours, this soup is sure to become a winter favourite. Cozy up with a bowl tonight and savour the season.
Creamy Potato and Kale Soup
4 tbsp. (57 g) butter
1 large yellow onion, chopped
2 garlic cloves, minced
4 large yellow-fleshed potatoes, peeled and quartered
8 cups (2 L) chicken broth
3 cups (750 mL) kale, stems removed and roughly chopped (divided)
1 small carrot, grated
2 tsp (10 mL) powdered chicken bouillon
2 cups (500 mL) homogenized milk
salt and pepper to taste
Heat butter in a large Dutch oven or heavy-based pot over medium-high heat. Once the butter has melted, add onions and garlic and fry until golden but not brown, about 6 minutes.
Add potatoes, half the kale, and chicken broth. Bring the mixture to a boil. Turn heat down to medium-low and simmer for about 10 to 15 minutes, or until the potatoes pierce easily with a fork, but is not mushy.
Remove the pot from heat. With a slotted spoon, remove 3 to 4 pieces of potatoes and set aside. While potatoes are cooling, use an immersion blender to carefully blend soup until smooth. Alternatively, transfer the mixture in batches to a heavy-duty blender and blend until smooth. Dice cooled potatoes into half-inch cubes. Return the soup and the cubed potatoes to the pot.
Heat the soup on medium-high. Add the remaining kale and grated carrots. Stir well, bring to a boil then turn heat down to medium low and cook for about 10 minutes, until the kale and carrots are tender.
Add the powdered chicken bouillon, stirring well to dissolve. Add the homogenized milk then immediately reduce the heat to low to prevent curdling. Simmer for 2—3 minutes to let the flavours meld together.
Season with salt and pepper to taste. Serve hot with your favourite crusty bread or cheesy toast. For a little extra flair, garnish with a drizzle of cream or a sprinkle of freshly cracked pepper.
For a vegan option, swap the butter for margarine or olive oil, and the powdered chicken bouillon and broth for powdered vegetable bouillon and broth.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the creamy texture.
Serves 8
Karen Gordon is a Food Blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology, and on Pinterest @karentologyblog