Potato Soup Recipe with Crunchy Kale

Cheesy Potato Soup Recipe with Crunchy Kale is comfort food at its very best! This soup is creamy, rich and smooth perfection with crisp kale deliciousness. It’s one the best potato soup recipes ever!! 

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Bowls of homemade potato soup on the table topped with crispy kale.

When the temperature drops, warm comforting foods are the only thing that can get me through nearly zero and below zero-degree weather. This Potato Soup recipe by Half Baked Harvest is just the ticket and provides so much comfort you would not believe it. 

My criteria for soups include comfort, and this potato soup definitely fits the bill. It’s smooth and rich, and the topping of the crunchy kale is ridiculous! This is exactly what you need when the winter gets unbearable and you just need something to soothe your cares.

Why You Will Love Potato and Kale Soup

  • Easy potato soup recipe!
  • Made with simple, wholesome ingredients.
  • The combination of creamy potato soup and crispy kale is a true winner!
  • A hearty and satisfying vegetable soup recipe.

Ingredients

Let’s take a look at what you need to make a pot of potato kale soup! Here are the highlights while the full list and quantities are in the recipe card.

Ingredients to make kale potato soup on the table.
  • Curly kale: This variety of kale works best to make the crispy kale that tops this creamy potato soup.
  • Cheese: Parmesan cheese infuses the crispy kale with flavor while Taleggio cheese flavors the soup. Taleggio melts easily and has a mellow earthy flavor that works perfectly with potatoes. You can swap the Taleggio with white cheddar, soft Brie, or any other cheese you love.
  • Fat: Use extra virgin olive oil to make the baked kale but butter works best in the soup for the rich flavor it brings to the soup.
  • Broth: You can use chicken or vegetable broth to make this recipe. It adds additional flavor that you won’t get from cooking with water alone.
  • Potatoes: I love using Yukon gold potatoes to make potato and kale soup. You can use other all-purpose potatoes such as Russets or Idaho but stay away from red potatoes which have an entirely different texture and don’t work well for soup.
  • Fresh thyme leaves: For the best flavor use fresh. If you must replace it with dry, use two teaspoons instead.
  • Porcini oil: To make this soup topping you are going to need more olive oil and dried porcini mushrooms.

How to Make Perfect Potato Soup

The major difference between this easy potato and kale soup recipe and all others is the addition of crunchy kale. Let’s look at an overview of the steps that go into making it.

Step 1: Make the Crispy Kale

  1. Place the prepped kale in a bowl and add the olive oil, parmesan cheese, salt, and pepper. Toss to coat and then massage the kale for about a minute.
  2. Spread the kale out evenly on a baking sheet and bake until crispy. Be sure to toss it once or twice as it cooks.
The kale and seasonings in a bowl.
The kale spread out onto a baking tray.

Step 2: Cook the Soup

  1. Melt the butter in a large pot over medium-low heat.  Add the garlic and cook until caramelized and golden brown. Be sure to stir frequently.
  2. Slowly add the broth and water to the pot and then add the potatoes and season with salt and pepper. Bring to a simmer and cook until the potatoes are tender.
Garlic cooking in the butter to make potato soup.
Potatoes and broth added to the soup to cook.
  1. Remove the pot of soup from the heat and let cool slightly. Transfer it to a blender or food processor and blend until smooth.
  2. Return the soup to the pot and add the thyme and Taleggio. Stir until the cheese is melted and heated through.
Cheese added to the blended soup.
A ladle lifting out a bit of kale potato soup.

Step 3: Make the Porcini Oil

  1. Place the mushrooms and olive oil in a small saucepan and bring it to a gentle simmer over medium heat. When it bubbles, reduce the heat to low and cook for 15 minutes.
  2. Strain the oil through a fine-mesh strainer into a glass jar and discard the mushrooms. 
The porcini mushrooms soaking in oil.

Step 4: Serve the Soup

  1. Serve up the soup topped with the crunchy kale and drizzle with the porcini oil.
A bowl of potato and kale soup on the table with a spoon in it and thyme leaves, cheese, and garlic around the bowl on the table.

What to Serve with Potato Soup

Expert Tips and FAQs

  • Store leftover soup in an airtight container in the refrigerator for up to 4 days. The porcini oil can be cooled and stored in the refrigerator for up to 1 month.
  • Use an immersion blender to make blending the soup much easier.
  • Watch the kale closely as it cooks to prevent it from burning.
  • Reheat the soup in a saucepan on the stove over medium heat. If the soup is too thick add some water or stock.
Which potato is good for soup?

All-purpose potatoes such as Russets, Yukon gold, or baking potatoes work best. These floury potatoes easily absorb the liquid of the soup and fall apart which makes the soup naturally creamy.

Can I leave the skin on my potatoes?

Yes, it’s possible. I prefer to peel the potatoes as it makes the soup creamier but it’s worth noting that there are a lot of nutrients in the peel which makes leaving them intact preferable for some cooks. Be sure to scrub the potatoes well and remember that the soup might not blend up as creamy.

A bowl of potato kale soup topped with crispy kale, thyme and porcini oil.

More Soup Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

A bowl of potato soup with kale on the table with a spoon in it.

Potato Soup Recipe with Crunchy Kale

This Potato soup is creamy, smooth perfection. It's one the best potato soup recipes ever!
4.89 from 17 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course: Soup
Servings: 4 servings

Ingredients

For the Soup:

  • 1 medium bunch curly kale
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt plus more as needed
  • ¼ teaspoon freshly ground pepper plus more as needed
  • 4 tablespoons unsalted butter 1/2 stick
  • 6 cloves garlic
  • 2 cups low-sodium chicken or vegetable broth
  • 2 ½ cups water
  • 6 medium Yukon gold potatoes peeled and diced
  • 2 tablespoons chopped fresh thyme leaves
  • 6 ounces Taleggio cheese cut into cubes

For the porcini oil:

  • ½ ounce dried porcini mushrooms
  • ½ cup extra virgin olive oil

Instructions

Make the soup:

  • Arrange a rack in the middle of the oven and heat to 350°F.
  • Strip the kale leaves from the stems (discard the stems or save for another use) and tear the leaves into bite-sized pieces. Place in a large bowl. Add the olive oil, Parmesan, salt, and pepper and toss to coat. Using your hands, massage the kale for about 1 minute to soften.
  • Transfer to a baking sheet and spread into an even layer. Bake, tossing once or twice, until crispy, 15 to 18 minutes total. Set the baking sheet aside. Meanwhile, start the soup.
  • Melt the butter in a large pot over medium-low heat. Add the garlic and cook, stirring often, until caramelized and golden-brown, about 10 minutes. Slowly pour in the broth and water. Add the potatoes and season with salt and pepper. Increase the heat to high and bring to a simmer. Cook until the potatoes are fork-tender, 15 to 20 minutes. Meanwhile, make the porcini oil.

Make the porcini oil:

  • Place the mushrooms and olive oil in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for 15 minutes.
  • Pour the oil through a fine-mesh strainer into a glass jar and discard the mushrooms; set aside.
  • When the potatoes are ready, remove the pot from the heat and let cool slightly. Transfer the soup to a blender or food processor and blend until smooth (alternatively, use an immersion blender to blend directly in the pot). Return the soup to the pot and add the thyme and Taleggio. Stir until the cheese is melted and heated through.
  • Divide the soup among 4 bowls and top with the crunchy kale. Drizzle each bowl with porcini oil.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The porcini oil can be cooled and stored in the refrigerator for up to 1 month.
Use an immersion blender to make blending the soup much easier.
Watch the kale closely as it cooks to prevent it from burning.
Reheat the soup in a saucepan on the stove over medium heat. If the soup is too thick add some water or stock.

Nutrition

Calories: 574kcal | Carbohydrates: 6g | Protein: 11g | Fat: 57g | Saturated Fat: 20g | Cholesterol: 65mg | Sodium: 732mg | Potassium: 195mg | Vitamin A: 1390IU | Vitamin C: 7.3mg | Calcium: 292mg | Iron: 1.2mg
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This post was originally published February 2018. It has been updated with new images and content.

Filed Under:  Fall Recipes, Potatoes, Soups and Stews, Stovetop, Winter Recipes

Comments

  1. Girl! Everything looks delicious! Can’t wait to try your receipts…especially that kale soup. This is the real deal in comfort food. I am a professional Foodie and know a good thing when I see it:)

  2. I am always up for a good soup recipe and this one seems finger-licking, Jocelyn! Can I use dried thyme for this soup?

  3. The article you have shared here is very awesome. I really like and appreciate your work. The points you have mentioned in this article are useful. I must try to follow these points and also share others.

  4. I have finally convinced my husband to try Kale and this looks like the perfect meal to ensure he falls in love with it!

4.89 from 17 votes (1 rating without comment)

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