There’s something about a big bowl of homemade soup that just makes everything feel right. This kale soup is my reliable go-to on days when I want something nourishing, easy, and warming without any fuss.
I make this often during the cooler months, but truthfully it’s a year-round staple in my kitchen. It’s creamy without heavy cream, filling without being heavy, and packed with good-for-you greens. Perfect for a quick lunch or an easy weeknight dinner that doesn’t need hours on the stove.
Why I Keep Making This Kale Soup
I’ve lost count of how many times I’ve made this. It’s one of those recipes that sneaks into your regular rotation without you even realizing. Here’s why:
- Ready in 20 Minutes
This is one of my “back pocket” meals for busy days. Chop a few things, simmer, blend, and you’re eating. - Healthy but Comforting
It’s hearty and satisfying thanks to the potatoes, but you’re getting all that kale goodness too. My family sometimes doesn’t even realize they’re eating so many greens. - Flexible
I love how easy it is to tweak. Add beans, swap in spinach if that’s what you have, or make it spicier. No rules. - Great for Leftovers
It keeps well in the fridge, making lunch the next day something to look forward to. And the flavors somehow get better after sitting overnight.
This is the kind of meal that makes you feel like you’re taking care of yourself without working too hard.
Ingredients I Use (and Why)
Here’s what usually goes into my pot, along with some of my personal tweaks:
- Kale
Fresh, sturdy, and full of nutrients. I often buy those big bunches at the market and use the tender parts here. If I’ve got extra spinach lying around, I’ll toss that in too. - Potatoes
These give the soup body and creaminess without adding cream. I’ve even used sweet potatoes for a slightly sweeter, earthier version. - Garlic
This is non-negotiable in my kitchen. I usually go heavy on it because garlic makes everything better. - Onion
Adds natural sweetness. I sometimes use leeks if I want something milder and a bit fancy. - Vegetable Stock or Broth
The base of the soup. I usually keep low-sodium broth on hand so I can control the salt. - Milk or Non-Dairy Milk
Just enough to make it velvety. I’ve used oat milk, almond milk, even coconut milk. Each gives it its own twist. - Oil
For sautéing. I usually use olive oil, but whatever’s in the pantry works. - Black Pepper
Simple seasoning, but it matters. I like a generous grind.
How I Make It in My Kitchen
If you’re new to soup making, this is one of the easiest you’ll find.
Here’s how I do it most nights:
- Sauté the Base
I heat a splash of olive oil in a big pot, then add chopped onion, garlic, and potatoes. I don’t rush this part. A good five minutes helps the onions get sweet and the garlic mellow. - Simmer in Stock
I pour in the stock and let it bubble gently for about 10 minutes, until the potatoes are fork-tender. - Add Kale and Milk
In goes the chopped kale and a splash of milk. I give it a few minutes to wilt and soften. - Blend
This part is magic. I use a stick blender right in the pot. Sometimes I leave it a little chunky; other times I go for smooth and creamy. - Taste and Adjust
A bit of salt and plenty of black pepper to finish. I always taste before serving because potatoes love salt.
My Favorite Tips
I’ve picked up a few tricks over time:
- Dry Your Greens
If your kale is wet from washing, pat it dry. Too much water can thin out the soup. - Don’t Rush the Sauté
That first step builds the flavor base. Let the onions and garlic get soft and fragrant. - Customize the Texture
If you like it rustic, only blend part of it. For a smoother bowl, blend longer. - Season at the End
Always taste after blending. Potatoes can soak up salt, so you might need more than you think.
Every batch comes out slightly different. The color, the thickness—it all depends on the kale, the potatoes, even my mood. That’s part of the fun.
Variations I Make
This soup is like a blank canvas. Here are some ways I switch it up:
- Protein Boost
I’ll stir in white beans or shredded leftover chicken for extra heft. - Spicy Kick
A pinch of chili flakes or a splash of hot sauce livens things up on chilly nights. - Different Greens
Spinach, chard, collard greens—they all work. Sometimes I mix them. - Creamier Finish
For a richer bowl, I’ve used a swirl of coconut milk or even a splash of cream at the end.
How I Serve It
This soup is comforting on its own, but I almost always pair it with something:
- Crusty Bread
Perfect for dunking. Sourdough is my favorite. - Homemade Croutons
If I’ve got stale bread, it goes in the air fryer with some olive oil and herbs. - Grated Cheese
Parmesan or sharp cheddar on top takes it over the edge. - Simple Salad
A crisp green salad on the side balances out the richness.
Sometimes I make garlic naan or flatbread in a frying pan if I want to make it a bit special without much extra effort.
Storing and Freezing (What Works for Me)
One of the best things about this soup is how well it keeps:
- In the Fridge
I store it in a lidded container for up to 4 days. It’s perfect for quick lunches. - In the Freezer
I freeze it in individual portions. Great for pulling out on a day when cooking feels impossible. It keeps well for about 3 months. - Reheating
I warm it gently on the stove, adding a splash of water or stock if it thickens too much.
Honestly, it often tastes better the next day, once the flavors have had time to meld.
Make Ahead Advice
If I know I’ve got a busy week ahead, I’ll make a big batch on Sunday.
The soup only improves overnight, and there’s something reassuring about knowing there’s a homemade meal waiting in the fridge.
When I reheat it, I keep the heat low and stir it occasionally so it warms evenly without scorching.
Final Thoughts
This kale soup is one of those recipes that has become a quiet hero in my kitchen. It’s not fancy. It’s not complicated. But it’s deeply satisfying in a way only homemade soup can be.
If you’re looking for a meal that’s easy, nourishing, and adaptable, give this one a try. I think you’ll find yourself coming back to it again and again, just like I do.
Kale Soup
Ready in under 20 minutes, this creamy kale soup is the perfect quick fix for chilly days.
Ingredients
- 1 tablespoon oil
- 1 cup milk or dairy-free milk (250ml)
- 2 medium potatoes, peeled and diced
- 2 large handfuls fresh kale, chopped
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3¼ cups vegetable broth (750ml)
- Black pepper, to taste
Instructions
- In a large saucepan, heat the oil over medium heat. Add the diced onion, minced garlic, and cubed potatoes. Sauté for about 5 minutes, stirring occasionally, until the vegetables are starting to soften.
- Pour in the vegetable broth and bring to a gentle simmer. Let everything cook for 10 minutes, or until the potatoes are tender.
- Stir in the milk and chopped kale. Cook for another 3 minutes, just until the kale wilts but still holds its vibrant color.
- Season the soup with black pepper to taste. For a creamy texture, blend the soup using an immersion blender directly in the pot, or carefully transfer to a blender in batches.
- If the soup feels too thick after blending, add a splash of water to loosen it, then warm it through before serving.
- Optional: Top each bowl with a swirl of cream (or plant-based alternative) and sprinkle with toasted seeds or fresh herbs.
Notes
- Nutritional information may vary slightly depending on the brand of broth or milk used. For special dietary needs, consult a nutritionist.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 206Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 616mgCarbohydrates 31gFiber 3gSugar 10gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
