There’s something incredibly comforting about a bowl of Roasted Potato and Kale Soup, especially when the potatoes are perfectly roasted to bring out their natural sweetness. This hearty, nutritious soup combines the earthiness of roasted potatoes with the vibrant flavors of fresh kale, creating a satisfying meal that’s both healthy and delicious. I’ve found that roasting the potatoes first adds an extra layer of flavor that makes this soup truly special.
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 large bunch kale, stems removed and roughly chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown, stirring halfway through.
- While the potatoes roast, heat remaining olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add roasted potatoes, thyme, and smoked paprika.
- Simmer for 10 minutes to let the flavors meld together.
- Add the chopped kale and cook for 5 minutes until tender but still bright green.
- Stir in the cream and simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 bowls
Recipe Notes
- For extra creamy texture, blend about 1/3 of the soup and return it to the pot
- Make sure to cut potatoes in uniform sizes for even roasting
- Store leftovers in an airtight container for up to 4 days
- The soup will thicken as it cools – thin with additional broth when reheating if needed
- For meal prep, roast the potatoes ahead of time and store them in the refrigerator
- Tuscan kale (also known as dinosaur kale) works best, but any variety will do
- To make this soup vegan, use coconut milk and vegetable broth
- For added protein, consider adding white beans or shredded chicken
Roasted Potato and Kale Soup
A hearty, nutritious soup combining the earthiness of roasted potatoes with the vibrant flavors of fresh kale, creating a satisfying meal that's both healthy and delicious.
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1 large bunch kale stems removed and roughly chopped
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 6 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown, stirring halfway through.
- While the potatoes roast, heat remaining olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add roasted potatoes, thyme, and smoked paprika.
- Simmer for 10 minutes to let the flavors meld together.
- Add the chopped kale and cook for 5 minutes until tender but still bright green.
- Stir in the cream and simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
