This soup is like a warm hug in a bowl. It’s hearty, creamy (without any cream), and super satisfying — all while staying vegetarian.
The potatoes break down just enough to give it body, and the kale adds that earthy green goodness we all need.
Whether it’s chilly outside or you just want something comforting without much fuss, this soup always hits the spot.
Why I Love This Recipe
This soup reminds me of the first fall I spent living on my own. I had a small kitchen, a big craving for something cozy, and not much experience. I made a version of this soup with just what I had: potatoes, onion, broth, and a big handful of kale from the farmer’s market. It was so simple, but it felt like something special. I’ve been tweaking it ever since.
- It’s budget-friendly and filling
- Comes together fast on a weeknight
- Great for meal prep or leftovers
- Packs in greens without tasting “too healthy”
- Works for lunch or dinner
Servings: 4
Cook Time: 35 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups diced Yukon gold potatoes (about 1/2-inch cubes, peeled)
- 6 cups vegetable broth
- 4 cups chopped kale, stems removed
- 1 tablespoon lemon juice (fresh)
Pro Tips
- Chop potatoes the same size so they cook evenly
- Don’t skip the lemon juice — it brightens the whole soup
- Add kale at the end to keep it vibrant and tender, not mushy
- Use Yukon golds for their creamy texture, but red potatoes work too
- If you want it thicker, mash some potatoes right in the pot before serving
Tools Required
- Large Dutch oven or soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons and cups
Substitutions and Variations
- Swap kale for spinach or Swiss chard
- Add a can of drained white beans for protein
- Skip red pepper flakes if you don’t want heat
- Use sweet potatoes for a twist
- Blend half the soup if you want it creamier
Make Ahead Tips
- Chop onions, garlic, and potatoes in advance
- Store chopped kale in a zip bag with a paper towel to keep fresh
- Make the soup a day ahead — it tastes even better the next day
How to Make Vegetarian Potato-Kale Soup
Step 1: Sauté the aromatics
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened. Add 3 minced garlic cloves, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Stir and cook 1 more minute until fragrant.
Step 2: Add potatoes and seasoning
Stir in 4 cups diced Yukon gold potatoes (peeled, 1/2-inch cubes). Sprinkle in 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Stir to coat everything in the oil and aromatics.
Step 3: Add broth and simmer
Pour in 6 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are fork-tender.
Step 4: Stir in kale and finish
Add 4 cups chopped kale (stems removed). Simmer for 5 more minutes until kale is tender but still green. Stir in 1 tablespoon lemon juice right before serving. Taste and adjust seasoning if needed.
Step 5: Serve
Ladle soup into bowls and serve warm with crusty bread or crackers.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave
- The soup may thicken — add a splash of water or broth to loosen
Nutrition Info (Per Serving — based on 4 servings)
- Calories: 220
- Protein: 6g
- Carbs: 35g
- Fat: 7g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Sautéing aromatics like onion and garlic in oil first brings out deep flavor
- Starchy potatoes release natural thickening agents as they cook
- Kale holds its shape and color even after simmering
- Lemon juice adds brightness and balances the richness of the broth
Common Mistakes
- Overcooking the kale — it should be tender, not mushy
- Skipping salt — this soup needs seasoning to shine
- Cutting potatoes too large — they’ll take too long to cook and stay firm
- Boiling instead of simmering — simmering helps flavors meld better
What to Serve With
- Crusty sourdough or multigrain bread
- Grilled cheese or toasted panini
- Side salad with lemon vinaigrette
- Roasted chickpeas or tofu for extra protein
FAQ
Can I freeze this soup?
Yes, but the texture of the potatoes may get softer after thawing. Freeze for up to 2 months.
Can I use other greens?
Yes! Spinach or chard work well. Just adjust cook time — spinach wilts fast.
What if I want it creamier?
Mash a few potatoes in the pot or blend a cup of the soup and stir it back in.
Is this soup spicy?
Only a little from the red pepper flakes, and they’re optional. Leave them out if you prefer no heat.
Can I use water instead of broth?
Technically yes, but the broth gives much more flavor. If using water, add extra herbs and salt.
Enjoy making this cozy soup, and let me know how it turned out for you in the comments!