I’ve been still struggling to recover from a recent cold and all I want is to have delicious warm soups. Then I remember that I have this really good Kale Soup recipe post that I haven’t been able to share this summer due to all the BBQ and Ice Cream recipes I posted. Now it seems like a perfect time to share this post as this is a quick, delicious, and nutritious soup!
I saw my friend Patty’s Kale Soup post on her blog Patty’s Food back in May and I was really excited to try this recipe. Kale is a green, leafy vegetable that is part of the cabbage family. Kale provides iron, magnesium, fiber and is loaded with vitamins A and C. I like to make a soup with it or bake it into kale chips.
Speaking of which, my friend Divya from Flavor Fiesta made a really cute video on how to make chipotle-flavored kale chips that I love below.
Back to the Kale Soup, this is a really easy and appetizing soup that I hope you will give it a try. With the leftover Crème Fraîche (the white cream on top of the soup – I bought it at Trader Joe’s.), I baked something with it to be shared on the next post. Have a great week everyone, and stay well!
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Kale Soup
Ingredients
- 2 cloves garlic
- 3 Yukon gold potatoes
- ½ onion
- 6 cups baby kale (lightly packed)
- 4 Tbsp unsalted butter
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 4 cups chicken stock/broth (use vegetable stock for vegetarian)
For Garnish
- 6 Tbsp crème fraîche (or sour cream)
- mint leaves
Instructions
- Gather all the ingredients.
- Rinse the kale in running water and drain it well. Remove the thick stems. Minced the garlic. Peel and dice the potatoes and onion.
- In a heavy bottom pot (I use a Dutch oven), heat the butter over medium heat.
- Add the garlic, onions, and potatoes to the pot and season with salt and pepper to taste. Stir and cook for several minutes.
- Add the chicken broth and bring it to boil.
- With a fine-mesh skimmer, skim off the fat and scum from the surface until it's clean. It's an important step for a refined taste.
- Gently simmer with the lid on for about 15 minutes or until the potatoes become tender.
- Add the baby kale and cook without the lid for about 2-3 minutes or until tender.
- Transfer the soup into a blender and pulverize. Remove the little circle part of your blender top and put a towel over the entire lid of the blender, covering the hole. This will allow the steam to escape so the top won’t pop off.
- Pour the soup back into the soup pan. Adjust the seasoning based on yuur preference and serve into bowls. Garnish with the Crème Fraîche and mint leaves.
To Store
- You can keep the leftovers in an airtight container or the pot and store in the refrigerator for up to 3 days.
Notes
Hi Nami! I’ve had this recipe bookmarked for a while and finally got a chance to try it out tonight! It was so yummy! I added a bit of lime juice in the end too. Can’t wait to try other recipes of yours. Love your pics on Instagram 🙂
Thank you so much for trying this recipe and I’m so glad to hear you liked it! Thank you for following my Instagram too. xo
Hi Nami- I made this last night and my soup tasted kind of sour. Is it supposed to taste a bit sour? Please advise 🙂 Thanks for posting the recipe by the way..
Cheers,
AiLing
Hi AiLing! Thanks for trying this recipe! Sour? I wouldn’t say this soup has any hint of “sour”…. Did you use sour cream? It has a bit of tangy flavor but I wouldn’t call this sour though….
Do you know what I can use to subsititue for the potatoes? I am carb and sugar free. I don’t see sweet potatoes working well 🙂
Hi Nasia! Potatoes are included for more of the texture – the starchy texture gives some thick soup base. If you don’t need that, you can make it without it. 🙂
Lot’s of people posting good wishes, not much about the actual taste of this recipe…I added apples to offset the possible kale bitterness….
Delicious & a great way to get rid of that huge bunch of kale I got at the farmers’ market.
Hi James! Those comments came from the group of wonderful bloggers, checking other bloggers’ sites and saying hello. When I posted this recipe (2012, that was my blog was 1 years old), I used to be more active in the food blogging community, so I used to get more food blogger visitors than regular readers. Now it’s been opposite, and I don’t have much time to socialize and got too busy creating contents. 😀
Sorry I digressed. I love your tip of adding apples! Thank you very much for sharing!