• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Soups

Creamy Potato Kale Soup

Published: Feb 18, 2021 by Lexi

49 shares
Jump to Recipe·Print Recipe

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.

overhead view of vegan kale potato soup with yogurt drizzle and fresh basil.

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:

overhead view of ingredients for vegan potato kale soup.
  • Leeks
  • Yellow potatoes
  • Celery
  • Kale
  • Parsley and basil
close up view of creamy potato kale soup in a bowl with yogurt drizzle and fresh 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.
overhead view of creamy vegan kale potato soup with yogurt drizzle and fresh basil in a large white pot.

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.  

steps of making potato kale soup in large white pot.

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. 

Potato kale soup in white pot.

Transfer soup to a heat-safe blender and blend until soup is smooth and creamy. 

side view of creamy vegan potato kale soup in blender before and after blending.

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. 

overhead view of creamy vegan potato kale soup in blender.

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.
Can you freeze potato kale soup?


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.

overhead view of creamy vegan kale potato soup with yogurt drizzle and fresh basil in a large white pot.

Related recipes you'll love

  • Vegan Broccoli Potato Soup
  • Overhead view of white bean and kale soup in a bowl.
    White Bean Kale Soup
  • Lentil Sweet Potato Curry Soup
  • Super Green Vegetable Soup

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of vegan kale potato soup with yogurt drizzle and fresh basil.

Creamy Potato Kale Soup


  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

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

Scale
  • 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

  1. Heat a large pot over medium and melt butter. Once melted, add leeks and sauté for 5-6 minutes. 
  2. Stir in garlic and celery and cook for an additional 5 minutes.  
  3. Add potatoes, salt and pepper, stir well and continue cooking for 7-8 minutes.  
  4. 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. 
  5. Transfer soup to a heat-safe blender and blend until soup is smooth and creamy. 
  6. 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

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Soup Recipes

  • Overhead view of leek and celery soup in a bowl.
    Leek and Celery Soup (One Pot)
  • Overhead view of the finished pinto bean soup topped with tortilla strips.
    Pinto Bean Soup
  • Close up of the finished red cabbage soup in a purple bowl.
    Red Cabbage Soup
  • Close up of the finished vegetable dumpling soup in a bowl.
    Vegetable Dumpling Soup

Reader Interactions

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Spring recipes

  • The Ultimate Bloody Mary Bar
  • Super Green Vegetable Soup
  • Vegan Pasta Bake
  • Overhead view of spaghetti squash soup in a bowl.
    Spaghetti Squash Soup
  • overhead view of vegan mediterranean sheet pan dinner with tofu, chickpeas, vegetables and tahini yogurt drizzle.
    Mediterranean Sheet Pan Dinner
  • overhead view of vegan creamy beet pasta in large pot.
    Creamy Beet Pasta

Most popular recipes

  • How to make Infused Liquors (5 Ways)
  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Two tequila mule cocktails in copper mugs with lime and mint garnish on antique blue table.
    Tequila Mule
  • side view of limoncello spritz cocktail garnished with fresh mint.
    Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen