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Kale and potato soup recipe

Kale and potato soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

Kale and potato are gently simmered in a flavourful stock with a bit of smoked bacon. Add some finely chopped chilli pepper if you would like a little heat.

1 person made this

IngredientsServes: 2

  • 350ml beef stock
  • 250ml water, or more as needed
  • 1 large potato, peeled and diced
  • 1 clove garlic, sliced
  • 1/2 onion, finely chopped
  • 1 fresh red chilli pepper, seeded and chopped (optional)
  • 6 leaves kale, finely chopped, stems included
  • 1 pinch ground nutmeg, or to taste
  • 1 pinch ground cinnamon, or to taste
  • 1 pinch ground allspice, or to taste
  • salt and ground black pepper to taste
  • 2 slices smoked bacon
  • 2 dried sage leaves, crushed

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Combine beef stock, water, potato, garlic, onion and red chilli pepper in a casserole pot or large saucepan; bring to the boil over medium-high heat. Stir in the kale; season with nutmeg, cinnamon, allspice, salt and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
  2. Meanwhile, place the bacon in a large, deep pan; cook over medium-high heat, turning occasionally, until browned, but still tender, about 5 minutes. Drain the bacon slices on kitchen paper. Chop bacon and stir into the soup. Serve with crushed sage leaves.

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    • 1/4 cup extra-virgin olive oil, divided
    • 1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
    • 6 cups water
    • 1 pound kale, stems and center ribs discarded and leaves very thinly sliced
    • Accompaniment: piri-piri sauce or other hot sauce
    1. Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
    2. Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

    Nutritional analysis provided by Nutrition Data

    See Nutrition Data's complete analysis of this recipe ›

    • 1 quart chicken broth (or vegetable broth)
    • 3 cups water
    • 1/2 teaspoon salt
    • 1 1/2 pound sweet potatoes (or yams, peeled and cut into 1-inch cubes)
    • 1 clove garlic (minced)
    • 1 pinch cayenne
    • 1 large bunch kale (washed and chopped into 1-inch pieces)
    • Salt to taste
    • Black pepper to taste
    • Optional: fresh lemon wedges

    In a 4-quart saucepan, over high heat, bring the broth, water, salt, garlic, cayenne, and sweet potatoes to a simmer. Reduce heat to low and simmer for 15 to 20 minutes until the sweet potatoes are fork tender. Using a potato masher or a whisk, mash about 1/2 of the cubed sweet potatoes into the broth to thicken. The more you mash the thicker the texture.

    Add the kale and push down into the hot soup. Once the kale all wilts simmer on low for 15 to 20 minutes, or until the kale is tender and tasty. Undercooked kale can have a slightly bitter flavor that mellows with cooking.

    Season with salt and pepper, and serve hot with a squeeze of fresh lemon. The lemon is optional, but really brings out the flavor of the kale and sweet potato.

    Creamy Kale and Potato Soup

    Do you ever make something, and it doesn't turn out quite how you imagined? This Creamy Kale and Potato soup was one of those recipes for me.

    I had originally set out to make a creamy soup with equal proportions of kale, potatoes, and white beans. As I wrapped up the recipe though, I realized there were a LOT of potatoes . oops!

    Truthfully, I wasn't upset at all . ha ha.

    I LOVE potatoes in any size, shape, or form. And really, is there anything more comforting on cold day than a steaming bowl of potato soup? I don't think so!

    My vegetable soup recipe turned into a potato soup recipe just like that, and I'm not complaining.

    There's still has plenty of veggies in this potato, white bean, and kale soup though, which makes me feel better about the touch of cream I added at the end!

    This Creamy Kale and Potato Soup is simple to make, creamy, rich, and delicious. Serve it with garlic bread and a salad for an easy meal.

    Want more recipes like this Potato Kale Soup?

    If you enjoyed this Kale Soup recipe, then you'll love these soups, too:

    And if you're a soup lover like me, make sure to check out all of my soup recipes!

    Cheesy Vegan Potato Kale Soup

    Is it too cheesy to say this recipe is SOUPer?

    Okay, sorry. I hate myself for that. Just kidding! But seriously, please forgive my terrible puns. Enjoy some potato kale soup with me to make up for it?

    Welcome back, friends. I’m glad you’re here. How was your weekend? Was it relaxing and fun and cool with a slight breeze and full of light sweaters and snuggly nights?? Ahh, October.

    I had a rather relaxing weekend (whaaaat? me??) and it was freaking awesome. I rejoiced in the end of midterms on Friday, enjoyed a slow morning and college football game on Saturday, and went to an amazing body-love yoga workshop at a local studio on Sunday. Why can’t we have beautiful flows and intimate conversations with other women every week? Ugh, it was great.

    But here’s something not-so-great that I want to tell you guys about – I’ve been living out of boxes for 3 months.

    I was supposed to seamlessly move out of my old apartment and into my new place with my good friend on July 31, but of course, with my luck, that didn’t happen. They were repairing the apartment and in the process found mold, which then needed to be taken care of. So, there I was, 1 week away from moving out of my apartment with no clue where I was going. Fun.

    My awesome boss ended up finding someone here that had a spare bedroom, but my little Leo couldn’t come, so I had to send him home with my mom. CUE THE TEARS. Lots of ’em.

    I started the school year with my stuff packed in boxes and feeling very unsettled. I was hopeful that we’d be in the new apartment quick, but alas, I have the worst luck ever. Catastrophic floods affected thousands in the area, and though our apartment was spared, many others were not so lucky – including our contractor, who lost his home and had to stop working.

    It’s now been 3 months living in boxes without my little love bug, and to say it’s been a headache is an understatement. Living unsettled has left me feeling very unsettled, which is the last thing I need in this phase of life. But, you know what?

    I could actually be homeless. I could not know where my next meal is coming from. I could’ve not found someone trustworthy to watch my Leo (thanks, Mom).

    I’m not saying that my problems aren’t worth acknowledging, but putting it into perspective has made my emotions toward the whole situation much more positive and optimistic. Sure, I could be pissed off and rude and ungrateful, but at the end of the day, that doesn’t get you anywhere. So I’ll choose to smile instead.

    I have a bed, a kitchen (bless up), a car, a cat, an education, loving parents, and great people around me. I’m lucky.

    Also, I’ve been numbing the pain of missing my cat with this SOUP that is oh-so-creamy and cheesy and it’s kind of working because it’s that damn good. Still miss my cat though…

    [Tweet “This cozy #vegan cheesy potato kale soup goes perfect with your fuzzy slippers + Netflix. DO IT.”]

    This soup is basically a liquified version of my Vegan Mashed Potatoes with Garlicky Kale from last year that blew up on Pinterest. Not surprised – potatoes are life, yes? I beg you to use Yukon Gold potatoes in here – nothing compares to their natural creaminess and butteriness.

    Instead of using heavy cream or something like that to make this soup creamy, we’re using a whole can of beans because HELLO, you should know by now that I don’t go a day without, like, 3 cups of beans. Full of that good good fiber, protein, and makes this soup hella creamy.

    Plus, we threw in a whole bunch (literally) of kale because we wouldn’t be true healthy foodies without that green leafy stuff. OH. And I totally would’ve topped it with some tempeh bacon had I thought of it. Dummy. Next time!

    Say hello to your new favorite fall meal. I can already feel the love.

    I hope I helped you see things from a different perspective if you’re dealing with something frustrating. Just try to be positive about it. It actually makes you feel better!

    Oh, and a cozy bowl of cheesy potato kale soup goodness doesn’t hurt either. Just sayin’.

    If you make this soup, snap a pic, post it on Instagram, and tag me @emilieeats – I know you’ll love it!

    Cooking Tips and Variations

    • This soup will taste as good as the sausage you purchase. So, be sure to find an Italian turkey or chicken sausage that you like.
    • Spicy sausage or Cajun-style Andouille sausage would be great if you want a little more heat.
    • To make this vegetarian, you can swap the sausage for vegetarian sausage and vegetable broth.
    • To freeze, transfer to a freezer-safe container and freeze. Reheat by thawing overnight in the refrigerator then reheat on the stove or microwave.
    • You can swap the potatoes for canned white beans.
    • Try swapping the kale for escarole or Swiss chard.

    Recipe Summary

    • 2 teaspoons vegetable oil
    • 1 ½ cups chopped onion
    • 3 cloves garlic, pressed
    • 2 teaspoons grated fresh ginger root
    • ¼ teaspoon ground allspice
    • 1 teaspoon ground turmeric
    • 2 teaspoons ground coriander
    • ½ teaspoon ground dried thyme
    • 5 cups vegetable stock
    • 2 cups diced peeled sweet potatoes
    • 3 cups chopped kale
    • 1 cup frozen sliced okra
    • 1 cup coconut milk
    • 1 cup diced tomato
    • 1 cup canned black-eyed peas, rinsed and drained
    • 2 tablespoons lime juice, or to taste

    Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme cook 1 minute longer.

    Pour in the vegetable stock and sweet potatoes and bring to a boil reduce heat to medium-low cover and simmer 5 minutes. Add the kale and okra simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

    Related Video

    why add the carrots? first time i see Caldo Verde with carrots in my life. i did not use them, because i was trying not to ruin one of my favourite soups. the broth is also a no-no.

    There's a secret to making this an incredible soup instead of bland as some people have found. Let it sit overnight! All the flavors will blend, and the soup is much better. I also added an extra clove of garlic, but the change in the soup on sitting was amazing.

    When made directly as written, the soup is very bland - with just a few additions, it is one of the best sausage soups I've ever had. 1) The amount of sausage called for is about 2 links (I bought fresh ones from WholeFoods) I upped it to 3 links and I think the extra sausage was needed. 2) Look at your sausage and see what spices they add to it - and then add just a dash of those to the soup. The kielbasa that I used was made with cinnamon, clove, celery salt and coriander. So, I added just a dash of these spices to the soup broth (probably a 1/4 teaspoon total) and it really made a big difference in taste. Just look at your package of sausage and whatever it is made with, add a bit of that to the soup broth - world of difference.

    Don't waste the ribs, they have nutrition just take longer to cook. Simply slice off a bit from the stem end, remove the ribs and slice like you would celery. Add ribs when you add the potatoes, stir in leaves as per recipe. Less waste, more soup, good flavor. I liked this with Italian sausage, then drizzled with a little balsamic vinegar when served instead of the oil. Gives it a great finish!

    Absolutely excellent recipe and worked great for a casual dinner party. Substituted regular pork sausage for the chorizo and it was very good.

    This to me is very true to the tastes of Caldo Verde, that I ordered at the many great family owned Portugese restaurants in Central Sq./Cambridge MA, where I lived for over 40 years. I used yukon gold potatoes because I love them, and eliminated the carrots ( despite my traditional French culinart training), and the yukons added at the end I sliced into very thin slices.

    This is hilarious! I'm not sure how Portuguese the recipe is, but the strong opinions in the reviews are just as Portuguese as I am. Traditions vary greatly in Portugal and the Azores, but part of the Portuguese tradition is "my way is best". My family made a rustic soup called Caldo Couves - couves are a flat-leaved collard relative that we always called kale. It included whatever was available along with the greens and linguica, both cut large. Caldo Verde is an upscale version and is also traditional. It includes the chiffonade greens and just a bit of linguica or chorizo. All good.

    I made this for my portuguese friend, his grandma used to make it for him. I left out the carrots and red potatoes. I also used linguica in mine. It was great. I would stick to a more portuguese style recipe.

    The recipe can vary depending on which part of Portugal you or your family are from. The family recipe I use is the Azore version which also adds Ham Hocks (adds a lot of flavor) & if you have a ham bone that just adds even more flavor to it. We don't skimp on the kale, if you're making a large pot you want to use at least 3-4 bunches. torn & not cut. I ALWAYS use Linguica & pinto beans (my preference). Also, I never serve mine the first day of cooking. It's much richer in flavor as each day goes by. Your recipe just needs a little bit more love added to it.

    Oh, in addition, the sausage used is called linguica. You can purchase it, here in Florida at Publix Supermarkets, my mother lives in Las Vegas now and tells me that it's also sold at Sam's club. This, is the way Caldo Verde should taste! :)

    This is so far off the original version, I can't understand how they can call it Portguese. The true name, in Portuguese is Caldo Verde. There are no carrots, or chicken broth used in the recipe. My parents are both directly from Portugal and they used to own a resturant in Mass. which was featured in the National Geographic January 1975 issue, because of the food and entertainment (which so happened to be my mother, a fado singer) If you want an authentic portuguese version of this soup, google Caldo Verde.

    The carrots aren't authentic and aren't necessary, but they're not an unpleasant addition. That said, the soup really doesn't need them. Also, other than the carrots, this is very close to a recipe my Portuguese friend's immigrant mom gave me, except that they would *never* use Spanish or Latin American chorizo--she considers it a more egregious error than adding carrots. If you believe her, Spanish chorizo is a totally different product from Portuguese chorizo and you *must* go out of your way to find a Portuguese store for the true thing. Newark, NJ is supposed to have a lot of them. Enjoy!

    A hearty winter soup. Reminds me of The Olive Garden's Zuppa Toscana. I didn't have Spanish chorizo on hand, which is different than Mexican chorizo. I subsituted Johnsonville Cajun spiced brats and it worked out fine.

    Two things, one the first time I had this soup it was in a Portuguese Restaurant in Newark, NJ which has a large Portguese population. The market and restaurant area is very Iberian. In fact, most of the restaurants have the name Iberia in it and two, it did not carrots in it and they used collard greens, which is what I use, I also use kale because I love all dark greens had a rich garlicky chicken stock base. I modified it to my taste.

    For those of you with Portuguese connections that had never heard of this your a bit lost, it is actually Caldo Verde and is considered by many to be Portugal's national dish. This recipe differs slightly as there shouldnt be carrots and only one type potatoe. If you do a search on the web you will find authentic recipes.

    I have made this recipe many times as I raise kale in my garden. I have used both Portuguese sausage and kielbasa when making it.

    I agree, I am Portuguese and I never heard of anything like this. Doubt it came from anyone of Portuguese decent.

    This recipe is awesome. It reminds me more of an Irish kale soup, except for the chorizo and garlic, so Iɽ say it was and Irish/Portugese fusion recipe. I made it in a 10 qt. stockpot so I used an entire head of garlic, and tripled the amounts of carrots, onions and kale. Everything else I doubled (or a little more) the amounts in order to fill the pot, except water. Ran out of room. I also used a combination of chorizo and linguica. When I added the wax potatoes, I cut them in fairly large chunks in order to keep them from falling apart in the soup. I cut the sausage into larger chunks to match and it really came out as a hearty, "macho" soup. Like an ad says, it "eats like a meal" because you have to cut the potatoes with your spoon. I'm not sure about the suggested serving size, but I must have eaten 2 quarts by myself. I froze the leftover and can't wait to have it on the next bitter winter night.

    This soup might not be authentic but it is delicious, (and there's that extra vitamin A from the carrots). Everyone loved it.

    Did the recipe as written and added 1 can Ro-tel tomatoes. Yum!

    I'm not Portuguese, but I liked this very much. I made some changes, though: no carrots or russet potatoes, and I used polish sausage (cause that's what I could get!) I also added scallops at the very end, and crushed red pepper flakes. I know the sausage and scallop and kale and potato combo sounds weird, but I it was really good!

    I am Portuguese and Macaunese and I totally agree with the cook from TX. Carrots?? I hate that "Portuguese" is in the title of this soup because it is anything but! If you're looking for authentic Portuguese Caldo Verde. this isn't it.

    I am Portuguese and I fully agree that this is not a good recipe for the most tradicional of Portuguese soups. Carrots. And please try to find Portuguese chourico. Spanish sausage just does not do the trick!

    I am of Portuguese descent and this recipe is a poor version of the very traditional Caldo Verde soup. The soup has only kale, water, potatoes, olive oil and garnish of a single slice of Chouriço sausage. My book Portuguese Homestyle Cooking will be released in February ✁ with more traditional recipes. question can be sent to me- [email protected] This recipe is not the authentic version. Thank you for listening

    I am also of Portuguese descent, and I agree with one of the above statements: This Soupe needs Portuguese Courico. I also think this recipe is too "fancy" for the old-fashioned Portuguese palate. Many times recipes are made from leftovers. All it needs is potatoe, kale, Chourico and a generous dolop of good olive oil and salt.

    Potato Cauliflower Soup with Kale Ingredients

    Once you prep your vegetables, you are halfway to soup time! Here are the major ingredients you’ll need:

    • Olive oil
    • Leeks
    • Russet potatoes
    • Cauliflower
    • Minced garlic
    • Vegetable broth
    • Coconut cream
    • Kale

    Don’t have leeks? If you can’t find leeks or don’t have them on hand, chop one yellow onion to use instead.

    Want to know the best way to clean leeks? Check out this tutorial.

    Creamy Potato and Kale Soup

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I’ve been on a soup kick… I guess it’s the cold weather and the storms – even here in Southern California. I hope you don’t mind… I think you’ll really love this Creamy Potato Kale soup.

    It’s a recipe from Julie Marie Sterner over at and I didn’t change a thing. Here’s her video on how to make it. I think it’s awesome. And the cool thing is – it has no dairy! Instead, it uses a milk substitute (soy or almond) and nutritional yeast.

    If you’ve ever bought nutritional yeast, you know that it usually comes in a rather large container and can take a while to use. But this dish uses 1 1/4 cups.

    Enjoy more plant-based soup recipes:

    What exactly is nutritional yeast, you might ask? It is yellow in color with a nutty, cheesy flavor and is made from an inactive yeast. It is a source of protein and vitamins, especially B-complex and is a complete protein. It is also naturally low in fat and sodium and free of sugar, dairy, and gluten. If you’re interested you can read more about it at here.

    I’d love to hear your feedback in the comments below for this Creamy Potato and Kale Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!