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Leafy kale and potato soup


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  • one medium-size onion, finely chopped
  • Two large yellow boiling potatoes, peeled and diced
  • 4 cups chicken broth
  • Salt
  • One medium-size bunch kale, stems removed, rinsed well, and roughly chopped
  • Freshly ground black pepper



Step 1

Combine the onion, potatoes, and broth in a heavy for quart saucepan, and place over medium-high heat. Season with salt to taste, and bring to a boil. Reduce the heat to medium low, cover the saucepan, and simmer until the potato is tender when pierced with a sharp knife, about 20 min. Add the kale and stir well to combine. Continue cooking until the kale is tender, 7 to 10 min. longer. Transfer the soup to a food processor or blender, or use an immersion blender, and process for about 30 seconds. The soup should have some texture and not be completely smooth. Return the soup to the sauce pan and season with salt and pepper to taste. Reheat before serving.

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