Kale Potato Soup Recipe
A bowl of Kale Potato Soup is the kind of comfort food that nourishes both body and soul. With its creamy texture, smoky undertones, and earthy aroma, this rustic soup brings together hearty Yukon gold potatoes, crisp bacon, and vibrant kale in perfect harmony. Finished with a drizzle of sour cream and a sprinkle of smoked almonds, every spoonful delivers warmth, flavor, and a touch of elegance.
Ingredient Breakdown
Yukon gold potatoes are the foundation of this soup, lending their naturally buttery flavor and creamy texture to the broth. Their starch content thickens the soup without the need for heavy cream, creating a silky consistency that feels rich but not heavy.
Kale plays a dual role — some of it is simmered until tender, blending seamlessly into the soup for depth and body, while the rest is broiled into crispy chips for garnish. This balance of soft and crisp textures ensures each serving is both hearty and dynamic.
Bacon sets the stage by rendering its fat to form a smoky, savory base. The drippings act as a natural flavor enhancer, coating the potatoes and leeks in richness before the broth is added. It’s the secret behind the soup’s irresistible aroma and depth.
Aromatics like leek and garlic introduce sweetness and warmth, while fresh rosemary and thyme lend herbal brightness that complements the richness of the bacon. Together, they build the savory foundation that defines this dish.
Finishing touches such as Worcestershire sauce, sour cream, and smoked almonds add the final layer of complexity. The Worcestershire contributes subtle umami, the sour cream provides balance and creaminess, and the almonds bring a satisfying crunch and faint smokiness.
Step-by-Step Preparation Guide
It all begins with crisping the bacon to perfection. Cooking it slowly over medium-high heat ensures golden edges and flavorful drippings without burning. Once removed, the rendered fat remains in the pot, ready to transform the vegetables.
The diced potatoes and sliced leeks are sautéed next, allowing them to absorb the smoky flavor from the bacon fat. Gentle caramelization brings out their natural sweetness. Garlic and herbs follow, releasing their aroma and enriching the base with depth.
When the broth and water are added, the magic starts to unfold. As the mixture simmers, the potatoes soften and the flavors meld into a comforting blend. Adding most of the kale at this stage ensures it wilts and infuses the soup with its signature earthy flavor.
Blending is where the soup turns luxurious. Working in batches creates a smooth, velvety consistency. Cooling the mixture slightly before blending ensures safety while maintaining the integrity of the ingredients. The result is a perfectly creamy texture with a subtle green hue.
The final touches elevate the dish from rustic to refined. A drizzle of thinned sour cream swirled on top, a scattering of crispy kale chips, smoky bacon crumbles, and chopped almonds create a beautifully layered presentation — both visually and in taste.
Recipe Tips & Frequently Asked Questions
The best potato-to-water ratio for a smooth, creamy finish:
Use enough liquid to cover the potatoes by about an inch; this ensures the soup isn’t too thick or too thin.
How to safely blend hot liquids without splattering:
Allow the soup to cool slightly, blend in small batches, and leave one corner of the lid open to release steam.
Techniques for perfectly crisp kale chips under the broiler:
Keep them in a single layer, watch closely, and remove once they curl and darken slightly at the edges.
How to balance saltiness when using bacon and broth together:
Taste before seasoning; broth and bacon can add more sodium than expected.
Suggestions for vegetarian adaptations without losing flavor depth:
Skip the bacon, sauté in olive oil, and add smoked paprika or roasted mushrooms for a similar smoky character.
Can I use a different type of potato, like russet or red?
Yes, though Yukon gold offers the best creamy consistency. Russets create a fluffier texture, while reds give a chunkier finish.
What can I substitute for bacon if I want a lighter option?
Smoked turkey or even roasted chickpeas provide a savory crunch without excess fat.
Can this soup be made ahead of time and reheated?
Absolutely. It reheats beautifully on low heat; just stir occasionally to maintain smoothness.
How do I make the soup thicker or thinner depending on preference?
Blend more for thickness or add broth to loosen it.
Can I freeze the blended soup for later use?
Yes, cool it completely and store it in airtight containers for up to two months.
What to Serve With This Recipe
This rich and creamy soup pairs wonderfully with a slice of crusty sourdough bread or warm cheesy biscuits, perfect for dipping into the silky broth. For a lighter complement, try serving it alongside roasted root vegetables or a simple green salad with a tangy vinaigrette — the freshness balances the richness of the soup.
If you’re looking to complete the meal with a drink, a dry white wine like Sauvignon Blanc accentuates the soup’s herbal notes, while a steaming cup of herbal or chamomile tea creates a soothing, cozy pairing on colder days.
Creative Variations
Add extra protein by stirring in shredded rotisserie chicken or slices of sausage for a heartier version. For a vegetarian twist, swap bacon for smoked paprika or caramelized mushrooms to mimic its savory edge. To introduce more texture, sprinkle toasted breadcrumbs or homemade croutons over the top before serving.
Kale Potato Soup is a masterclass in comfort — creamy yet light, smoky yet fresh. Every spoonful offers a perfect balance of flavor and texture, from the smooth potatoes to the crisp kale and crunchy almonds. Served as a centerpiece for a cozy dinner or as a refined starter, this soup embodies warmth, simplicity, and timeless comfort in every bite.
Ingredients
1¾ pounds Yukon gold potatoes (about 3 medium), peeled and diced
1 medium bunch kale, stems removed and leaves chopped (about 10 cups)
3 slices bacon, chopped
1 leek (white and light green parts only), halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary and/or thyme
4 cups low-sodium chicken broth
¼ teaspoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon sour cream
2 tablespoons chopped smoked almonds
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat, stirring occasionally, until it becomes crisp and golden, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain.
Add the diced potatoes and sliced leek to the rendered bacon fat in the pot. Sauté for about 3 minutes, stirring frequently, until the leeks begin to soften and turn translucent. Stir in the minced garlic, chopped herbs, ¼ teaspoon salt, and a few grinds of black pepper. Continue cooking for another 2 minutes until the vegetables are lightly caramelized and aromatic.
Pour in the chicken broth and 4 cups of water, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, then cover and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Add about three-quarters of the chopped kale to the pot, cover again, and cook for an additional 5 minutes until the leaves wilt and blend into the soup. Stir in the Worcestershire sauce for a hint of umami depth.
Meanwhile, preheat the broiler. On a baking sheet, toss the remaining kale leaves with the olive oil and season with a light sprinkle of salt and pepper. Broil for about 3 minutes, keeping a close eye to prevent burning, until the leaves turn crisp and slightly charred around the edges.
In a small bowl, thin the sour cream with a splash of water to create a smooth drizzle. Working carefully in batches, transfer the hot soup to a blender and puree until velvety smooth. For safety, allow the soup to cool slightly before blending and only fill the blender halfway. Keep one corner of the lid slightly open and cover it with a kitchen towel to prevent splatters. Pulse until smooth and creamy.
Return the soup to the pot and reheat gently if necessary. Serve warm, garnished with a swirl of thinned sour cream, crispy kale chips, crumbled bacon, and a sprinkle of chopped smoked almonds for added crunch and flavor.
This soup combines earthy potatoes, tender kale, and smoky bacon for a hearty, comforting bowl that’s both rustic and refined.
Kale Potato Soup Recipe
Ingredients
- 1¾ pounds Yukon gold potatoes about 3 medium, peeled and diced
- 1 medium bunch kale stems removed and leaves chopped (about 10 cups)
- 3 slices bacon chopped
- 1 leek white and light green parts only, halved lengthwise and thinly sliced
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary and/or thyme
- 4 cups low-sodium chicken broth
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sour cream
- 2 tablespoons chopped smoked almonds
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat, stirring occasionally, until it becomes crisp and golden, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain.
- Add the diced potatoes and sliced leek to the rendered bacon fat in the pot. Sauté for about 3 minutes, stirring frequently, until the leeks begin to soften and turn translucent. Stir in the minced garlic, chopped herbs, ¼ teaspoon salt, and a few grinds of black pepper. Continue cooking for another 2 minutes until the vegetables are lightly caramelized and aromatic.
- Pour in the chicken broth and 4 cups of water, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, then cover and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add about three-quarters of the chopped kale to the pot, cover again, and cook for an additional 5 minutes until the leaves wilt and blend into the soup. Stir in the Worcestershire sauce for a hint of umami depth.
- Meanwhile, preheat the broiler. On a baking sheet, toss the remaining kale leaves with the olive oil and season with a light sprinkle of salt and pepper. Broil for about 3 minutes, keeping a close eye to prevent burning, until the leaves turn crisp and slightly charred around the edges.
- In a small bowl, thin the sour cream with a splash of water to create a smooth drizzle. Working carefully in batches, transfer the hot soup to a blender and puree until velvety smooth. For safety, allow the soup to cool slightly before blending and only fill the blender halfway. Keep one corner of the lid slightly open and cover it with a kitchen towel to prevent splatters. Pulse until smooth and creamy.
- Return the soup to the pot and reheat gently if necessary. Serve warm, garnished with a swirl of thinned sour cream, crispy kale chips, crumbled bacon, and a sprinkle of chopped smoked almonds for added crunch and flavor.
- This soup combines earthy potatoes, tender kale, and smoky bacon for a hearty, comforting bowl that’s both rustic and refined.