Kale Soup | JustOneCookbook.com

Kale Soup

Course: Soup
Cuisine: American, Japanese
Keyword: geen soup, kale
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Nami
Warm and hearty Kale soup with yukon potatoes and onion, garnished with Crème Fraîche and mint.


  • 2 cloves garlic
  • 3 Yukon Gold potatoes
  • ½ onion
  • 6 cups baby kale (lightly packed)
  • 4 Tbsp unsalted butter
  • Sea salt
  • Freshly ground black pepper
  • 1 quart chicken stock/broth (or vegetable stock)
  • 6 Tbsp Crème Fraîche (or sour cream, for garnish)
  • Mint leaves (for garnish)


  1. Gather all the ingredients.

    Kale Soup Ingredients
  2. Minced the garlic and peel and chop the potatoes and onion. Rinse the kale in running water and drain it well. Remove the thick stems.
    Kale Soup 1
  3. Melt the butter over medium heat in a heavy soup pan (I used Le Creuset).
    Kale Soup 2
  4. Add the garlic, onions and potatoes to the soup pan and sprinkle on salt and pepper to taste. Stir and cook for several minutes.
    Kale Soup 3
  5. Add the chicken/vegetable broth and bring it to boil.
    Kale Soup 4
  6. Skim off the scum and fat from the soup until clear in order to get refined taste.
    Kale Soup 5
  7. Gently simmer with the lid on for about 15 minutes or until the potatoes become tender.
    Kale Soup 6
  8. Add the baby kale and cook without the lid for about 2-3 minutes or until tender.
    Kale Soup 7
  9. 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.
    Kale Soup 8
  10. 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.

Recipe Notes

Barely adapted from Patty’s Food.


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