Kale and Potato Soup

Name: Kale and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, diced into ½-inch (1.3 cm) pieces; 4 cloves (20 g) garlic, minced; 1 lb (450 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1-inch (2.5 cm) cubes; 6 cups (1440 ml) vegetable broth; 6 cups (150 g) curly kale, leaves stripped from stems, roughly chopped; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A warming Portuguese-inspired kale and potato soup with garlic, onion, and vegetable broth. Simple, nourishing, and ready in under an hour, this rustic soup celebrates the earthiness of kale and the creaminess of tender potatoes in a savory broth.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 servings (about 6 cups)

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Steps

Before you start

Rinse the kale thoroughly and strip the leaves from the tough stems
Peel and cut the potatoes into roughly 1-inch (2.5 cm) cubes to cook evenly
Measure out your vegetable broth and have it ready

1
Sauté aromatics
- Heat the olive oil in a large pot over medium heat.
- Once shimmering, add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the minced garlic and stir constantly for 1 minute until fragrant.
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Ready when: Onion is softened and translucent, garlic is fragrant
Tip: Stir the garlic constantly to prevent browning, which can make it bitter.
2
Add potatoes and broth
- Add the cubed potatoes to the pot, stirring to coat with the oil.
- Pour in the vegetable broth and bring to a gentle boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer uncovered for 12–15 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
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Ready when: Potatoes break easily when pierced with a fork
Tip: Cut the potatoes evenly so they cook at the same rate. Waxy potatoes hold their shape better than starchy ones in soup.
3
Add kale and simmer
- Add the chopped kale to the pot in batches, stirring well after each addition so it wilts into the broth.
- Once all the kale is added, simmer for 8–10 minutes, stirring occasionally, until the kale is completely tender and any bitterness mellows slightly.
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Ready when: Kale is wilted and tender, no longer firm or chewy
Tip: Kale continues to soften as it cooks; don't skimp on the simmering time or it will be tough and bitter.
4
Season to taste
- Taste the soup and season generously with sea salt and freshly ground black pepper.
- If desired, add a small pinch of red pepper flakes for a gentle heat.
- Stir well and taste again, adjusting seasoning as needed.
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Ready when: Soup is well-seasoned and flavors are balanced
Tip: Add salt gradually—it's easier to add more than to remove it. The broth may already be salted, so taste before adding too much.

Good to know

Tips

For a heartier soup, mash a few potatoes against the side of the pot with the back of a wooden spoon to thicken the broth slightly.
A drizzle of high-quality olive oil and a squeeze of fresh lemon juice stirred in just before serving brighten the soup beautifully.
This soup is naturally vegan and gluten-free, making it suitable for most dietary needs.
For a Portuguese touch, serve with crusty bread or warm cornbread on the side, perfect for dunking.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. The kale may darken slightly upon reheating, which is normal.

Substitutions

curly kale → collard greens or turnip greens. These cooking greens have a similar texture and earthiness; cook time may be 1–2 minutes longer for collards.
waxy potatoes (such as Yukon Gold) → Russet or red potatoes. Red potatoes hold their shape well; Russets will break down slightly more, creating a creamier soup.
vegetable broth → chicken broth. Chicken broth adds a richer flavor and works beautifully in this soup, though it changes the dish from vegetarian to omnivore.
extra-virgin olive oil → unsalted butter. Use 1½ tbsp (21 g) butter for a richer, more traditional Portuguese flavor; melt over medium heat before adding onions.