Name: Chunky Potato Kale Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 large carrots, diced; 2 stalks celery, diced; 4 cups potatoes, peeled and cubed (Yukon Gold or Russet); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 5 cups vegetable broth; 4 cups kale, stems removed and chopped; 1/2 cup cream or coconut milk (optional); 1/4 teaspoon red pepper flakes (optional)

When the days turn crisp and I need something warm, filling, and nourishing, I always reach for this Chunky Potato Kale Soup. It’s the kind of dish that wraps you in comfort from the very first spoonful. The potatoes are hearty and soft, the kale brings a rustic earthiness, and the carrots and celery give it that classic homemade soup feel. A bit of creaminess sneaks in, but the vegetables truly shine in this cozy bowl.

I love how this soup can be a full meal in itself or the perfect starter for a bigger dinner. It’s budget-friendly, super adaptable, and comes together with very little fuss. Whether I’m cooking for myself or feeding a group, this recipe never fails to hit the spot.

Why You’ll Love This Chunky Potato Kale Soup

This soup is the definition of comfort food with a healthy twist. It’s plant-based (unless you add cream or cheese), naturally gluten-free, and loaded with nutrients from the kale, carrots, and potatoes. It’s also a great make-ahead recipe — the flavors deepen over time, making leftovers even better.

If you’re trying to eat more veggies without giving up on flavor, this is a fantastic option. The broth is rich and savory, and the chunky texture is hearty enough to satisfy even the most dedicated meat lovers.

What Kind of Potatoes Should I Use?

For this soup, I usually go with Yukon Gold or Russet potatoes. Yukon Golds hold their shape nicely and have a creamy texture that works beautifully in soups. Russets, on the other hand, tend to break down more, which can give the broth a slightly thicker consistency. If you prefer a more rustic, melt-in-your-mouth texture, go with Russets. Red potatoes can work too but will stay quite firm.

Options for Substitutions

One of the best parts of this recipe is how flexible it is. Don’t have kale? Swap it with spinach, collard greens, or even Swiss chard. Want to make it dairy-free? Use coconut milk, almond milk, or simply stick to broth.

You can add white beans or chickpeas for a protein boost, or toss in leftover shredded chicken or sausage if you’re not vegetarian. And if you’re looking to lower the carb content, try using cauliflower instead of some of the potatoes. The base is forgiving — just keep the balance of hearty and fresh elements, and you’re good to go.

Ingredients for this Chunky Potato Kale Soup

Potatoes – The heart of this soup. Choose starchy or semi-waxy varieties like Yukon Gold or Russet for a creamy, hearty bite.

Kale – Adds texture, color, and nutrition. Lacinato (dino) kale or curly kale both work well.

Carrots – A subtle sweetness and classic soup flavor that balances the savoriness.

Celery – Brings freshness and enhances the base flavor of the broth.

Onion – A must-have for that deep, savory backbone.

Garlic – Gives warmth and aromatic depth to the soup.

Vegetable Broth – The flavorful liquid that ties everything together. Use a rich homemade broth or your favorite store-bought brand.

Olive Oil – Used to sauté the aromatics and build a rich foundation of flavor.

Salt & Black Pepper – Essential for seasoning and drawing out all the natural flavors.

Italian Seasoning – A simple blend that adds herbaceous notes and complexity.

Cream or Coconut Milk (optional) – For a creamy touch if you want a velvety finish.

Red Pepper Flakes (optional) – Adds a little heat if you like a spicier twist.

Step 1: Prep Your Ingredients

Start by washing and chopping all your vegetables: peel and cube the potatoes, dice the carrots and celery, mince the garlic, and chop the onion. Strip the kale leaves from the stems and chop them into bite-sized pieces.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook for 3–4 minutes until translucent. Then stir in the garlic, celery, and carrots. Let them cook for another 4–5 minutes until softened and fragrant.

Step 3: Add the Potatoes and Seasonings

Toss in the cubed potatoes and sprinkle with salt, black pepper, and Italian seasoning. Stir everything together so the seasonings coat the veggies evenly.

Step 4: Pour in the Broth

Add the vegetable broth to the pot, making sure the veggies are fully submerged. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 15–20 minutes, or until the potatoes are tender.

Step 5: Add the Kale

Once the potatoes are soft, stir in the chopped kale. Simmer for another 5–7 minutes until the kale wilts and becomes tender but still vibrant green.

Step 6: Finish with Cream (Optional)

If you’re adding cream or coconut milk, pour it in at this stage. Stir and let it heat through for a few minutes. Taste and adjust the seasoning — add more salt, pepper, or red pepper flakes if needed.

Step 7: Serve It Up

Ladle the soup into bowls and finish with a crack of fresh black pepper. Serve hot, ideally with some crusty bread or a sprinkle of grated Parmesan (if you’re not keeping it dairy-free).

How Long to Prepare the Chunky Potato Kale Soup

This soup is quick to put together and doesn’t demand much hands-on time. From prep to simmer, you’re looking at about 45 minutes total.

Prep Time: Prepping the vegetables (potatoes, kale, carrots, etc.) will take roughly 15–20 minutes, depending on how fast you chop. Prepping ahead or using pre-chopped veggies can speed things up considerably.

Cooking Time: Once everything is in the pot, the soup needs about 25 minutes of simmering — 15–20 minutes for the potatoes to soften and another 5–7 minutes for the kale to cook down. If you’re adding cream, give it an additional 2–3 minutes to incorporate.

Tips for Perfect Chunky Potato Kale Soup

Use a rich vegetable broth for depth of flavor — homemade is best, but high-quality store-bought works well too.
Dice potatoes into even pieces so they cook evenly and hold their shape.
Add kale at the end to keep its color and texture intact.
Season in layers — salt your vegetables as they cook to build flavor.
A splash of vinegar or lemon juice at the end can brighten the entire dish.

Watch Out for These Mistakes While Cooking

Overcooking the potatoes: This can cause them to fall apart and make the soup overly starchy.
Adding the kale too early: Kale can get mushy and lose its vibrant green if cooked too long.
Underseasoning: With simple ingredients, seasoning is key. Taste throughout and adjust as needed.
Using too much liquid: If your broth covers the veggies by more than 1 inch, you risk diluting flavor. Just cover them.
Skipping the aromatics: Onion and garlic lay the foundation of flavor. Don’t rush or skip the sauté.

What to Serve With Chunky Potato Kale Soup?

1. Crusty Bread

A slice of sourdough, a toasted baguette, or even garlic bread is perfect for dipping and scooping.

2. Grilled Cheese Sandwich

Pair with a melty sandwich for a classic, filling combo.

3. Simple Green Salad

Something crisp and fresh with a vinaigrette balances the richness of the soup.

4. Roasted Vegetables

Serve alongside roasted Brussels sprouts, sweet potatoes, or cauliflower for an earthy touch.

5. Savory Muffins

Cornbread or herby savory muffins are great for soaking up the broth.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors only get better after a day in the fridge.

Freezer: This soup freezes well without the cream added. Freeze in portioned containers for up to 3 months. Let it cool completely before freezing. Thaw in the fridge overnight and reheat on the stovetop.

Reheating: Gently reheat on the stove over medium heat until warmed through. Add a splash of water or broth if it thickens too much.

Estimated Nutrition (per serving, approximate)

Calories: 220 kcal
Protein: 6g
Carbohydrates: 32g
Fat: 8g
Fiber: 5g
Sugar: 4g
Sodium: 580mg

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors continue to develop.

Can I make it in a slow cooker?

Yes. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add kale near the end.

Is this soup vegan?

It can be! Just skip the cream or use a plant-based alternative like coconut or cashew cream.

Can I blend this soup?

You can partially blend it if you want a creamier texture, but I recommend leaving it chunky for that hearty feel.

What other greens can I use instead of kale?

Spinach, Swiss chard, or collard greens are great substitutes. Add them toward the end so they don’t overcook.

Conclusion

Chunky Potato Kale Soup is one of those timeless recipes that you’ll come back to again and again. It’s nutritious, easy to make, and endlessly adaptable to whatever you have on hand. Whether you enjoy it as a weekday dinner or prepare it in bulk for lunches throughout the week, this soup offers warmth, comfort, and flavor in every bowl.