Kale & Potato Soup
Ingredients
Instructions
- Remove kale leaves from stems, and cut into thin strips2 Cups Kale
- Add 1/4 cup of water to a large pot on the stove1/4 Cup Water
- Dice onion and add to pot, cook until translucent1 Medium Onion
- After onions are translucent, add garlic and cook 1-2 minutes2-3 Cloves Garlic
- To the pot, add broth, potatoes & 1/2 the kale2 Medium Potatoes, 6 Cups Stock, 2 Cups Kale
- Bring soup to boil, then reduce to simmer. Simmer 20-25 minutes
- Blend the soup if you want a creamier soup
- Serve soup topped with remaining kale strips
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Use homemade vegetable scrap broth as your broth for depth of flavor
- Substitute kale with spinach, beet greens, or turnip greens
- Add in tofu or other meat for additional protein
Why I Love This Recipe
This kale potato soup comes together quickly, and is very hearty. I love that I’m able to make a 100% homegrown soup using my own garden ingredients. In addition, I like being able to customize recipes easily. This kale potato soup can be made with other greens such as spinach, beet greens or turnip greens.
My kale potato soup recipe can be made with vegetable scrap broth for an added depth of flavor. Using a homemade vegetable broth you will get a variety of vegetable flavors in the soup.
I also love that this soup can be blended for additional creaminess. Blending soups that have potato in them really creates a thick and creamy consistency. I find myself blending almost all of my soups, both for texture and eye appeal. Not all soups look appealing to my eye when not blended, but after blending, they become a beautiful color.
Finally, I love this kale potato soup because I can make a large batch and freeze it for later. Freezing soup is a great way to be able to enjoy your harvest at a later date! Keep reading to learn more about freezing this soup.
Freezing Kale Potato Soup
Regardless of your garden season, if you grew kale or potatoes, it’s safe to assume you have a large amount of both vegetables. What better way to use your harvest than creating a soup? When I realized how much kale and how many potatoes I had, I knew I needed to use them up or find a way to save them for later.
Freezing my soup came into my mind when I made a large batch of soup and realized I could never eat all of this in a week. I found the easiest way to freeze soup is to pour soup into a glass jar, put the lid on it, and put into my freezer.
How To Freeze Kale Potato Soup
- After making your soup, allow it to cool to room temperature
- Using a ladle, ladle soup into your container of choice – I like to use these jars – this way I know how many servings is in each jar
- Leave a little space at the top of the jar, and place the lid on top
- Place the filled jar in the freezer
How To Use Frozen Kale Potato Soup
When the time comes to enjoy your kale potato soup, there’s a few simple steps involved for best results.
- Thaw the jar in the refrigerator
- Once thawed, you may notice some separation – shake the jar to mix soup together
- You may also notice a weird texture due to the potatoes, but do not panic! Keep reading!
- Place your thawed soup into a blender (however much you want to eat)
- Blend soup for 1-2 minutes, adding in water or broth as needed if the soup becomes to thick
- Once blended, your soup should look exactly how it was when it was fresh
- After blending, heat on stove or microwave until heated through
Until the next post, take a look at my other soup & curry recipes.
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