Kale And Potato Soup
A hearty, nutritious kale and potato soup with tender potatoes and vibrant greens, perfect for a comforting meal that appeals to vegetarians and health-conscious eaters alike.
Ingredients
Instructions
- Cut the potatoes into quarters, leaving the skin on, and boil them in the chicken stock until softened.
- Coarsely chop the kale, then stir-fry it and set aside.
- When the potatoes have softened, coarsely mash them, reserving the cooking liquid.
- Return the mashed potatoes to the pot with the reserved liquid and stir together.
- Add the stir-fried kale and seasonings, then cook for a few minutes at low heat to preserve the kale's color and nutrients.
Tips & Substitutions
For an extra depth of flavor, consider adding garlic or onion when sautéing the kale. If you want a creamier texture, blend a portion of the soup before adding the kale. You can also substitute the chicken stock with vegetable stock for a vegetarian version, or use sweet potatoes instead of regular potatoes for a different taste. This soup pairs beautifully with Clam-Vegetable Stuffing.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of grated Parmesan cheese for added richness. It pairs well with crusty bread or a simple green salad for a complete meal. Consider serving alongside Easy Luncheon Casserole for a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of water or stock if it has thickened. This will help maintain the soup's creamy consistency and keep the kale vibrant.
Nutrition & Diet Analysis (per serving)
Each serving of Kale And Potato Soup contains roughly 1255 calories, with 20g protein, 174g carbohydrates, and 54g fat. It is an excellent source of potassium (95% of the Daily Value), vitamin C (73% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen kale instead of fresh?
Yes, you can use frozen kale if fresh is not available. Just make sure to thaw and drain any excess water before adding it to the soup to prevent it from becoming too watery.
What other vegetables can I add to this soup?
Feel free to add other vegetables such as carrots, celery, or even leeks for added flavor and nutrition. Just chop them into small pieces and add them to the pot when boiling the potatoes.
Is this soup gluten-free?
Yes, this Kale and Potato Soup is naturally gluten-free since it contains no wheat products. Always double-check your chicken stock for any hidden gluten ingredients if you are strictly avoiding gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).