The idea for this Potato Kale Soup came to me while I was flipping through an old recipe book my neighbor June passed along before she moved down to Florida. She was the type who kept handwritten notes in the margins, with scribbles like “use more garlic!” or “Rick loves this with crusty sourdough.” I was looking for something hearty yet fresh, a soup that felt nurturing without being heavy. That same afternoon, the wind was howling through our little Ohio town, rattling the windows and shaking the last few golden leaves from the maples. It was the kind of chilly that clings to your bones and makes you crave something warming.
I had just gotten back from the Saturday farmer’s market where a kind-eyed man named Thomas gave me a giant bundle of Tuscan kale “on the house,” saying his grandmother used to throw it into all kinds of brothy meals. It felt like a sign. Back home, my granddaughter Ava was coloring at the kitchen table while the scent of sautéing onion, celery, and carrot began to fill the house. Even my husband Dan, who’s skeptical of any soup without meat, wandered in with a curious look and asked what was cooking.
Making this Potato Kale Soup felt less like following a recipe and more like stirring together comfort, tradition, and just a hint of spice from the red chili flakes. It’s the sort of meal you can pull together with pantry basics and just a few fresh ingredients, yet it tastes like something much more elaborate.
We served it up in wide bowls with hunks of warm sourdough, and even Ava, who usually picks the green bits out of everything, asked for seconds. It’s safe to say this soup earned a permanent spot in our rotation—and in my heart.
Short Description
This Potato Kale Soup combines velvety potatoes, tender kale, and a hint of spice in a coconut-infused broth. It’s hearty, vegan-friendly, and perfect for cozy evenings.
Key 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
- 1½ pounds (750 g) potatoes, peeled and cut into cubes
- 5 cups (1.25 liters) 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
Tools Needed
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Cooking Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Step 2: Add Seasonings
Stir in the chopped garlic, red chili flakes, and Italian seasoning. Cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
Step 3: Add Potatoes and Simmer
Add the cubed potatoes and pour in the vegetable stock. Stir to combine. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Step 4: Add Kale and Coconut Milk
Stir in the chopped kale and pour in the coconut milk. Cover again and simmer for another 2 to 3 minutes, just until the kale has wilted and the soup is creamy.
Step 5: Season and Serve
Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot. A slice of crusty bread on the side makes it even better.
Why You’ll Love This Recipe
Naturally vegan and gluten-free
Quick and easy, with simple prep and minimal cleanup
Creamy and rich without any dairy
Perfect balance of spice, earthiness, and creaminess
Great way to use up pantry staples and leafy greens
Makes excellent leftovers for busy weeknights
Mistakes to Avoid & Solutions
Using the wrong potatoes
Waxy potatoes like red or fingerling don’t break down well and can result in a thinner soup.
Solution: Stick to starchy or all-purpose potatoes like Russets or Yukon Golds for a creamier texture.
Adding kale too early
Overcooked kale loses its color and texture.
Solution: Add kale in the last few minutes of cooking so it wilts but stays vibrant and tender.
Boiling after adding coconut milk
Boiling can cause coconut milk to separate or curdle slightly.
Solution: Once the coconut milk is added, keep the heat low and simmer gently.
Under-seasoning
Because of the mild flavors of potato and coconut milk, the soup can taste bland without enough seasoning.
Solution: Taste and adjust with salt and pepper just before serving.
Overcrowding the pot
Too many ingredients at once can drop the heat and slow down cooking.
Solution: Sauté the vegetables first until softened before adding liquids and potatoes.
Serving and Pairing Suggestions
Serve with crusty sourdough, focaccia, or a warm baguette
Top with toasted pumpkin seeds for crunch
Add a drizzle of chili oil or fresh lemon juice before serving
Pair with a crisp white wine like Sauvignon Blanc
Enjoy as a starter or a light main course with a side salad
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: This soup freezes well. Let it cool, portion into containers, and freeze for up to 3 months.
Reheat: Warm gently on the stovetop over low heat, stirring often. If it thickens too much, add a splash of vegetable broth.
Avoid microwaving on high: Reheat on medium to prevent coconut milk from separating.
FAQs
1. Can I make this soup without coconut milk?
Yes! Swap in cashew cream, unsweetened almond milk, or even a swirl of plain Greek yogurt if you’re not vegan.
2. What type of potatoes work best for this recipe?
Yukon Golds or Russet potatoes are ideal for a creamy texture.
3. Is this soup spicy?
It has a mild kick from the red chili flakes, but you can easily adjust the heat by using more or less.
4. Can I use other greens instead of kale?
Absolutely. Spinach, Swiss chard, or collard greens make great substitutes—just adjust the cooking time accordingly.
5. Can I blend the soup?
If you prefer a smoother soup, blend half of it using an immersion blender, then stir in the kale at the end.
Tips & Tricks
Add a splash of white wine when sautéing the vegetables for extra depth.
For more protein, stir in cooked white beans or lentils before serving.
Don’t skip the chili flakes they balance the richness of the coconut milk.
Use pre-chopped kale to save time on prep.
Make a double batch and freeze for future meals.
Recipe Variations
1. Creamy Potato Leek Kale Soup
Swap the onion for thinly sliced leeks and sauté them with the carrots and celery. Keep the rest of the recipe the same for a subtle, sweet twist.
2. Spicy Southwest Version
Add 1 teaspoon smoked paprika and ½ teaspoon cumin with the Italian seasoning. Stir in a can of black beans and top with avocado and lime juice before serving.
3. Cheesy Potato Kale Soup
Omit coconut milk and stir in 1 cup grated sharp cheddar or vegan cheese after the potatoes are cooked. Keep the heat low to avoid curdling.
4. Lemon Herb Potato Kale Soup
Add 1 tablespoon fresh lemon juice and a handful of chopped parsley at the end for a bright, fresh finish.
5. Mushroom Potato Kale Soup
Sauté 1 cup sliced mushrooms with the onion, carrot, and celery. Their umami flavor deepens the broth and adds a meaty bite.
Final Thoughts
There’s something quietly nourishing about this Potato Kale Soup, the kind of comfort food that doesn’t weigh you down but still fills you up with warmth. I’ve made it on rainy afternoons, on quiet Sunday nights, and even as a quick lunch between errands. It brings the family to the table without fuss, with everyone enjoying a spoonful of something earthy and grounding.
What I appreciate about recipes like this is how they connect the dots between simple ingredients and a satisfying experience. You can taste the sweetness of the carrots, the softness of the potatoes, the richness of the coconut milk all layered in harmony. This soup brings as much peace and joy to your table as it does to mine.
Delightful Potato Kale Soup
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
- 1½ pounds 750 g potatoes, peeled and cut into cubes
- 5 cups 1.25 liters 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
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- Sauté onion, carrot, and celery in olive oil for 7–8 minutes until softened.
- Add garlic, chili flakes, and Italian seasoning; cook for 1 minute until fragrant.
- Add potatoes and vegetable stock, bring to a boil, then simmer covered for 15 minutes until potatoes are tender.
- Stir in kale and coconut milk, cover, and simmer for 2–3 more minutes until kale is wilted and soup is creamy.
- Season with salt and pepper, then serve hot with crusty bread.
