This potato kale soup has a rich and smooth texture, and it's just the perfect cozy meal for a cold day. The garlicky broth is naturally creamy and delicious and will warm you up to your core!
A chunky potato soup is an incredibly comforting meal on a chilly day. This potato kale soup has all the goodness of a cozy potato soup, plus loads of nutrients and texture from the kale.
Besides being hearty and filling, this soup is also budget-friendly and easy to make with just a handful of ingredients.
This delicious soup is proof you don't need dairy to make a creamy potato soup - the coconut milk makes it smooth and extra tasty.
Why you'll love this potato kale soup
- Super easy to make - You can have a delicious bowl of potato kale soup in your hands in just a bit over half an hour.
- Inexpensive - You don't need any expensive ingredients to make a pot of this delicious soup. Kale may be more difficult to source depending on where you live, but you can use collard greens, spinach or swiss chard instead.
- Naturally creamy - The potatoes make the soup naturally creamy, and adding coconut milk at the end transforms it into a really velvety treat.
Ingredients and substitutions
Olive oil - Sauteeing the veggies in a bit of extra virgin olive oil sets up a perfect flavor base for this soup. If you don't cook with oil, you can saute them in some vegetable stock instead.
Onion, carrot and celery - This trio of veggies is the best base for any soup. I like to dice everything rather small, so it cooks quickly.
Garlic - Freshly chopped garlic is perfect in this soup.
Red chili flakes - Feel free to adjust the red chili flakes to suit your taste.
Italian seasoning - If you don't have Italian seasoning, you can use a mix of dried basil and dried oregano instead.
Potatoes - Any type of potato would work well in this soup - I like to make it with Maris Piper potatoes because they're buttery and contribute to the creaminess of the soup.
Vegetable stock - Use a low-sodium vegetable stock as needed in this soup.
Kale - Tuscan kale, also known as cavolo nero, is my favorite for this soup, but any other kind of kale would do. Collard greens, spinach or swiss chard are other great options.
Coconut milk - Full-fat coconut milk is best for this soup because it makes it extra creamy.
How to make creamy potato kale soup
Heat the olive oil in a heavy-bottomed pot and saute the onion, carrot and celery for 7-8 minutes over medium heat until softened.
Add the garlic, red chili flakes and Italian seasoning mix and cook for another minute, stirring often.
Add the potatoes and vegetable stock and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes or until the potatoes are fork tender.
Stir in the kale and coconut milk and cook for another 2-3 minutes with the lid on.
Season to taste and serve hot with some crusty bread if you like.
Leftovers and storage
- This vegan potato soup with kale will keep well in the fridge for up to 5 days in an airtight container.
- It's best to reheat this soup in the microwave. If you decide to reheat it on the hob, you'll need to make sure you don't cook the potatoes again, so reheat it gently.
- I don't recommend freezing this potato soup.
Recipe notes and tips
- Top individual bowls with some fried vegan "bacon" for extra crunchiness and protein.
- You can add extra veggies to this soup, such as broccoli or frozen peas for example.
- To thicken the soup even more, add 1-2 tablespoons of flour after sauteing the veggies and stir well to incorporate.
If you liked this potato kale soup, you might also like some of my other easy vegan soups:
- Vegan Lasagna Soup
- Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
- Mushroom Barley Soup
- Red Cabbage Soup
- Creamy Oyster Mushroom Soup
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Potato Kale Soup
This potato kale soup has a rich and smooth texture, and it's just the perfect cozy meal for a cold day. The garlicky broth is naturally creamy and delicious and will warm you up to your core!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon Italian seasoning mix
- 1 ½ lb (750 g) potatoes, peeled and cut into cubes
- 5 cups (1.25 liter) vegetable stock
- 2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
- 1 can (14 oz / 400 g) full-fat coconut milk
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a heavy-bottomed pot and sauté the onion, carrot and celery for 7-8 minutes over medium heat until softened.
- Add the garlic, red chili flakes and Italian seasoning mix and cook for another minute, stirring often.
- Add the potatoes and vegetable stock and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes or until the potatoes are fork tender.
- Stir in the kale and coconut milk and cook for another 2-3 minutes with the lid on.
- Season to taste and serve hot with some crusty bread if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 471Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 684mgCarbohydrates: 51gFiber: 7gSugar: 6gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.
Mark
Excellent soup.
I make it every 2-3 weeks.
Only change I made was adding 3/4 cup red lentils to increase the protein content and some lemon juice.
Thanks for such a yummy recipe.
Paris
Thank you too Mark.
Mary Baunoch
I just made this soup! I was "heavy handed with the salt (season to taste part)" so I had to add a little lemon juice and cream to cut my salt! OMG, Yummy! Thank you so much for sharing the recipe.
Paris
Glad you liked it Mary.
Chantel
An I use heavy cream instead of coconut milk as my kid has a nut allergies
Emily T
Could this be made in a slow cooker? If so, is there any suggestion on cook time?
Paris
I haven't done it so I don't know the times, Emily, sorry.
Noella
This recipe has similar ingredients to zuppa Toscana soup, if you search up the crockpot recipe for that I’m sure something would come up with crockpot times for low or high cooking. 🙂 I’m going to try to make this soup within the next week! Can’t wait with all thee great reviews!
Laura
Made this for dinner tonight and was very impressed. Doubled the Italian seasoning but followed everything else. My family are soup lovers so we’ll be having this again for sure.
Paris
Glad you liked it Laura.
Erin S
This recipe looks delicious. I’m wondering if it would work with only half a can of the coconut milk for less calories? Thanks!
Paris
You could try, why not.
Eva
I also loved the soup! I used 1/4 cup coconut cream and one 14 oz can drained white cannellini beans blended together to form a creamy base. Added a bit of lime juice and salt to give it depth.
Darian
Made this recipe for meal prep and the whole family ended up loving it and ate it all that night haha! Great recipe! Will be making over and over 🙂
Paris
Glad you liked it Darian!
AS
This recipe is fantastic! I have already made it twice. Thank you so much for sharing it!
Paris
Thank you too!
Kelly
Can I use frozen kale in this soup? I had a bunch of kale, so I cut it and froze it last week! Wondering if using it in the soup would work.
Paris
of course you can. Enjoy!
Janet Wolk
This soup is outstanding! (I didn’t have chili flakes and used cayenne instead. I couldn’t find kale so I used chard.) For sure I will make this again and again.
Paris
Glad you liked it Janet!
Linda Milliken
Can I use cream instead of coconut milk ? Don't like coconut milk
Paris
Yes, of course.
Madi
Have made this once and it was INCREDIBLE. Could I do it in a Crockpot do you think?
Paris
Im so glad you liked the recipe. Unfortunately I haven't tried it in a crockpot.