Creamy Kale Soup (with Potatoes & Thyme)
This creamy kale soup recipe with potatoes and thyme is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Why You’ll Love This Creamy Kale Soup Recipe
There’s something incredibly satisfying about turning a handful of simple ingredients into a comforting, nourishing meal. This creamy kale soup with potatoes and thyme is rich, velvety, and completely dairy-free, with tender potatoes and hearty kale creating the perfect balance of flavor and texture. You can blend it until completely smooth but I much prefer leaving it slightly chunky for a more rustic feel. Serve with warm crusty bread for dipping or enjoy it alongside your favorite meal.
Ingredients You’ll Need
- Fresh Produce: Kale, Yellow Potatoes, Onion, Garlic, minced.
- Condiments: Vegetable Broth, Neutral Oil, dried Thyme, Salt & Pepper.
- Dairy Alternatives: Unsweetened Plant Based Milk.
- To Serve (optional): Micro Greens & Crusty Bread for dipping.
How to Make This Creamy Kale Soup Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step One: sauté the onions
Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for 3–5 minutes, or until translucent.
Step Two: add the thyme & garlic
Add the thyme and garlic, then season with salt and pepper. Cook for 2 minutes, or until the garlic is fragrant.
Step Three: add the potatoes
Add the cubed potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
Step Four: add the broth and simmer the soup
Pour in the broth and stir well. Cover the pot, reduce the heat to low, and simmer for 20–25 minutes, or until the potatoes are fork tender.
Step Five: add the kale
Add the chopped kale and continue cooking, covered, for 5 minutes, or until the kale has wilted.
Step Six: blend the kale soup & add plant-based milk
Using an immersion or regular blender, blend the soup to your desired consistency. Once blended, stir in the plant based milk and heat through. Taste for seasoning and adjust with additional salt & pepper if necessary.
Step Seven: serve and enjoy your creamy kale soup with potatoes & thyme
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Creamy Kale Soup – RECIPE CARD
Use the recipe card below to save & print this creamy kale soup recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Creamy Kale Soup (with Potatoes & Thyme)
Ingredients
- 8 ounces Kale - thick stems removed and chopped
- 3 large Yellow Potatoes - peeled and cubed
- 1 medium Onion - chopped
- 5 cloves Garlic - minced
- 4 cups Vegetable Broth
- 1 cup Unsweetened Plant Based Milk
- 2 tablespoons Neutral Oil
- 1 teaspoon dried Thyme
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
To Serve (optional)
- 4 servings Micro Greens - to garnish
- 4 slices Crusty Bread - for dipping
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for 3–5 minutes, or until translucent.
- Add the thyme and garlic, then season with salt and pepper. Cook for 2 minutes, or until the garlic is fragrant.
- Add the cubed potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the broth and stir well. Cover the pot, reduce the heat to low, and simmer for 20–25 minutes, or until the potatoes are fork tender.
- Add the chopped kale and continue cooking, covered, for 5 minutes, or until the kale has wilted.
- Using an immersion or regular blender, blend the soup to your desired consistency. Once blended, stir in the plant based milk and heat through. Taste for seasoning and adjust with additional salt & pepper if necessary.
- Serve with crusty bread for dipping and, if desired, garnish with micro greens.
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More Vegan Recipes You Might Like
If you enjoyed this creamy kale soup recipe, you might also enjoy the following vegan recipes.
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- Creamy & Comforting Vegan Potato Leek Soup
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- Creamy Vegan Lemon “Chicken” & Farro Stew
- Creamy Potato Soup with Crispy Fried Potato Skins
- Spicy Carrot Soup With Maple Glazed Cashews and Chili Crisp
that looks very yummy. Do you think i would work to switch carrots in for some of the potatoes?
thanks.
Hi Jacquie! You could add carrots but it might change the flavor and possibly the texture because the potatoes are what’s thickening the soup. It would still make a tasty vegetable soup, just not exactly like the recipe intended! Hope that helps:)