This creamy vegan potato kale soup strikes the perfect balance between creamy, rich comfort food and a healthy, nourishing dinner. It's quick and easy to make and ready in 45 minutes.
Why we love this recipe
- 10 ingredients: you only need a few basic ingredients to make this creamy potato kale soup.
- Quick and easy: the soup takes about 45 minutes total, but only a few minutes of hands on work.
- Creamy and rich: this soup is so luscious and cozy! It has the perfect creamy texture, but it's also...
- Surprisingly healthy! This recipe doesn't contain any cream or additional fat (other than butter). All of the creaminess comes from the potatoes, so it's really a pretty nutritious soup. Plus, it's a great way to get in an extra serving of greens!
Ingredients
Here are a few of the key ingredients you'll need to make this creamy potato kale soup:
- Leeks
- Yellow potatoes
- Celery
- Kale
- Parsley and basil
Ingredient Notes
- Leeks: we love using leeks in this recipe instead of onion, but if you can't find any leeks, yellow onion is a great substitute.
- Potatoes: Yukon gold potatoes work best in puréed soup because they don't get super gummy/mealy when blended. Avoid using red or russet potatoes, which won't have quite as creamy a texture when blended.
- Kale: we prefer lacinato (aka Tuscan) kale, which is a bit less fibrous and blends better than regular leafy green kale. You could also sub with spinach if desired.
- Fresh herbs are best in this recipe, as they add a nice refreshing, herbaceous flavor. If you only have dried herbs, you can use 1 tablespoon each of dried parsley and basil.
Step-by-step instructions
Heat a large soup pot over medium and melt butter. Once melted, add leeks and sauté for 5-6 minutes, until they start to get tender.
Stir in the garlic and celery and cook for an additional 5 minutes.
Add potatoes, salt and pepper, stir well and continue cooking for 7-8 minutes.
Pour in broth, lemon juice, kale, half of parsley and half of basil and bring to a boil. Once the soup comes to a boil, cover and reduce heat to low. Simmer for 20-25 minutes, until the potatoes are fork tender.
Transfer soup to a heat-safe blender and blend until soup is smooth and creamy.
Return the the pot and stir in the other half of the parsley and basil. Taste and adjust salt and pepper if desired. Serve topped with nondairy yogurt and more fresh herbs.
Expert Tips and FAQs
- Serve with: warm crusty bread or a hot sandwich. For a refreshing side salad, try this Greek chickpea salad or this lemon white bean salad.
- Top with: a drizzle of coconut milk or nondairy yogurt, more fresh herbs, black pepper, crispy chickpeas or croutons.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup also tastes delicious unblended. For extra protein, you can add in a can of white beans.
Short answer: no, we don't suggest it. Creamy potato soup does not freeze well and can become grainy when defrosted. If you don't blend the soup, you can freeze for up to 3 months.
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Print📖 Recipe
Creamy Potato Kale Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy vegan potato kale soup is the perfect balance between creamy, rich comfort food and healthy, nourishing dinner. It's quick and easy to make and ready in 45 minutes.
Ingredients
- ¼ cup vegan butter
- 1 ¼ cups finely diced leeks (~3 large leeks)
- 1 tbsp finely minced garlic
- 3 cups yellow potatoes, peeled and diced
- 3 cups chopped lacinato kale (~1 medium bunch of kale)
- 1 ½ cups celery, thinly sliced
- 4 cups vegetable broth
- 1 ½ tbsp freshly squeezed lemon juice
- 1-1 ¼ teaspoon fine grain kosher salt
- ¼ tsp ground black pepper
- ½ cup fresh chopped parsley, divided
- ¼ cup fresh chopped basil, divided
Instructions
- Heat a large pot over medium and melt butter. Once melted, add leeks and sauté for 5-6 minutes.
- Stir in garlic and celery and cook for an additional 5 minutes.
- Add potatoes, salt and pepper, stir well and continue cooking for 7-8 minutes.
- Pour in broth, lemon juice, kale, half of parsley and half of basil and bring to a boil. Once the soup comes to a boil, cover and reduce heat to low. Simmer for 20-25 minutes, until the potatoes are fork tender.
- Transfer soup to a heat-safe blender and blend until soup is smooth and creamy.
- Return the the pot and stir in the other half of the parsley and basil. Taste and adjust salt and pepper if desired. Serve topped with nondairy yogurt and more fresh herbs.
Notes
Leeks: we love using leeks in this recipe instead of onion, but if you can't find any leeks, yellow onion is a great substitute.
Potatoes: Yukon gold potatoes work best in puréed soup because they don't get super gummy/mealy when blended. Avoid using red or russet potatoes, which won't have quite as creamy a texture when blended.
Serve with: warm crusty bread or a hot sandwich. For a refreshing side salad, try this Greek chickpea salad or this lemon white bean salad.
Top with: a drizzle of coconut milk or nondairy yogurt, more fresh herbs, black pepper, crispy chickpeas or croutons.
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
This soup also tastes delicious unblended.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 5.4 g
- Sodium: 1259.4 mg
- Fat: 11.5 g
- Carbohydrates: 28.5 g
- Fiber: 4.6 g
- Protein: 3.5 g
Keywords: creamy potato kale soup
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