Creamy Kale Soup with Potatoes

Creamy Kale Soup with Potatoes is a tried and true recipe that's rich and creamy, nutrient-packed, and super satisfying. Warming and comforting, you'll be making it over and over during the fall and winter months.

I've been making this creamy kale soup recipe for years, and every time I serve it, my family asks why it isn't bright green?

Both of my sons and husband devour it and say it's a bit mysterious because of its ambiguous color. It's fun when flavors are not only delicious, but also unexpected, so it's a win for me.

The mustard-like color is a result of the amazingly tasty combination of kale, potatoes, roasted red pepper and sun-dried tomatoes..

There's no cream in this Creamy Kale Soup. It's creamy thanks to the potatoes and the cooking process, which is also used for my Vegan Creamy Mushroom Soup and Carrot and Potato Soup.

Easy to make, with it's velvety texture and cozy vibe, it's ideal for lunch or dinner during the cooler months. And since it's vegan and gluten-free, it's great for a crowd, with all sorts of diets.

The Key Ingredients

• red onion - While you can use yellow onion, I use red because it's sweeter, which is perfect with this particular combination of ingredients.
• garlic - The garlic adds a subtle sharp bite that goes well with the touch of cayenne, to give the overall flavor a kick.
• kale - You can use any variety you like. For this soup, I use Lacinato Kale or Curly Kale. Make sure to buy bunches that are a deep green color with perky leaves.
• russet potato - The potato is key to making kale soup rich and creamy. Yukon Gold potatoes also work well.
• roasted red pepper - Fire roasted red pepper adds an unmatched sweet and smoky flavor that puts the soup over the top. You can use jarred roasted peppers if you want to save time. You should be able to find them in any market.
• marinated sun-dried tomatoes - The sun-dried tomatoes bring an earthy sweetness to the soup. Even though we drain them before adding them to the soup, the oil they marinate in is part of their deliciousness. You can use those that aren't marinated if you hydrate them in very hot water for at least 15 minutes.
• cayenne pepper - This gives the soup a fabulous spicy kick. Combined with the other ingredients, the level of heat is not too powerful. Start with the amount listed, and adjust heat at the end if you'd like.
• red wine vinegar - The vinegar brightens the overall flavor. You can substitute it with sherry vinegar or an even mix of red wine and white wine vinegar.
• vegetable stock - Vegetable stocks will vary in richness, color and flavor. Since this soup is filled with ingredients that already make it rich and deeply flavored, if your stock is rich (usually indicated by a darker color), use half water. Feel free to use chicken stock, if keeping it vegan isn't important for you. Either way, low-sodium or sodium-free is best.

How to Make Creamy Kale Soup

- First, roast and peel the red pepper. Place the pepper directly on top of a high flame on the stove. Use kitchen tongs to turn the pepper as it chars.

- Then put it in a brown bag, fold over the top and let it steam for 10 minutes. When it's cool enough to touch, use your hands to peel off the skin.

Recipe Tip: You can also steam the roasted pepper in a bowl with plastic wrap covering it tightly.

Here is a step-by-step detailed post on How to Fire Roast Peppers.

- Coat a large soup pot with olive oil, add the onion and garlic and over medium-low heat, cook until the onion is soft and beginning to brown.

- Add the potato, half of the drained sun-dried tomatoes, roasted red pepper, paprika, cayenne, and the kale. Mix everything together.

- Cook until the kale has wilted. This should take about 10 minutes.

- Add the vegetable stock, bring to a boil, cover and reduce the heat to low. Simmer for about 30 minutes.

- Pour the soup into a powerful blender, half at a time (if you add everything at once it'll overflow when you blend). Blend on high until it's smooth. Recipe Tip: This recipe is much better blended this way than with an immersion blender because kale is fibrous.

Pro Tip: Hold down the blender lid firmly when puréeing soups. If you don't, the hot liquid, vibration and steam might force the lid off. It's good to use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending.

- Once the is soup blended, return it to the stock pot. Then do the second batch and pour it into the pot as well. Add the vinegar and sugar and season generously to taste with salt and pepper. (Here's How to Season to Taste.)

Recipe Tip: If the soup is thicker than you like, you can add a bit more vegetable stock.

- Drizzle a bit of the oil from the sun-dried tomato marinade over the soup -- or individual servings -- and top with a few of the remaining sun-dried tomato pieces and chili flakes (if desired).

(More detailed instructions are in the recipe card below.)

Variations

• You don't have to purée the soup if you'd prefer. It's a totally different vibe, though also delicious. The chunks of soft potatoes, tender kale and smoky red peppers is lovely with the broth, too.
• It can also be blended only partially, so you have a mix of creamy and chunky.
• For non vegetarians and non vegans. For either of the above two variations, you can add sausage for a super hearty meal. sweet Italian chicken sausage is delicious with kale. Crumbled crispy bacon is also a superb garnish!
• For non vegans. Grated Gruyère or Parmesan cheese melting on top is always a hit, whether you blend the soup or not.
• For non gluten-free eaters. Add croutons on top when you serve the soup. Croutons with Lemon and Garlic are especially good with it.

What to Serve With it

My favorite things to serve with the soup are Rustic Asiago Bread, Gluten-Free Cauliflower Bread, Oven Roasted Fries, or Grilled Little Gem Salad.

Making it Ahead, Storage and Reheating

• This kale soup can be made and stored in the refrigerator in a tightly sealed container for up to 5 days. It should be completely cooled before it's refrigerated. When you're ready to serve, heat it in a soup pot on the stove.
• This soup also freezes well. When it's completely cooled to room temperature, pour the soup into an airtight container. It's a good idea to do this in portions, in case you don't to have it all at once. It can be frozen up to one month. To defrost, put the soup in the refrigerator 2 days before you want to reheat it.

More Comforting Soup Recipes

I hope you love every last spoonful!

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