This Kale and Potato soup recipe is packed with good flavors, gets ready in under 30 minutes, and is made with simple ingredients. Your whole family will enjoy this dairy-free, simple kale and potato soup.

Why you'll love this kale and potato soup

This comforting bowl of white bean, potato, and kale soup is going to warm up your chilly days. The simple ingredients, the boost of flavors, and the minimal prep work are what make this plant-based soup a go-to for many families. Here's why you'll enjoy this healthy recipe:

• It's nut-free, dairy-free, sugar-free, gluten-free.
• Made without fancy ingredients!
• Naturally creamy in texture despite being coconut milk-free and nut-free.
• It gets ready in under 3o minutes.
• Stores well.
• This hearty white bean kale potato soup is easily customizable (Refer to the tips or notes).
• Low in fat, carbs, and calories.
• A great budget-friendly soup for the whole family.

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

You can make this creamy potato kale soup with no cream and with a few pantry staple ingredients. A perfect recipe to use some leftover white beans from your pantry, and some forgotten kale leaves that you might have brought home for a green smoothie.

Find the simple list of ingredients below:

• Potato: You can use either Yukon gold potatoes, russet potatoes, or even red potatoes. We used Yukon gold this time for an extra creamy and smooth texture.
• White Beans: Great Northern beans straight from the can are what we used. You can use any soaked and pre-cooked white beans, like navy beans or Cannellini beans. You can even use pre-cooked garbanzo beans or chickpeas.
• Kale: Roughly chop the kale or baby kale leaves, rinse them well to remove any dirt or grit. We love roughly chopped greens for added texture and a slight crunch in our soups. You can substitute the regular curly kale with dragon kale, baby spinach, or collard greens.
• Leek: We used chopped leek for an extra layer of flavor. It's also gentle on the tummy.
• Ginger: Freshly peeled and chopped ginger root can make any simple soup a flavor bomb! If you don't have it handy, substitute ¼ teaspoon of ginger powder.
• Veggies: Carrots add a bit of subtle sweetness to this leek, kale, and potato soup.
• Seasonings: Ground turmeric, dried oregano & parsley, ground black pepper, and pink Himalayan salt. Do not skip the turmeric. It pairs very well with ginger and takes the flavor of this dairy-free soup to another level.
• Liquid: Water. You may substitute the water with an equal amount of vegetable broth. Fresh herbs: Freshly chopped curly top parsley. This adds a fresh, bright flavor to the soup.
• Oil: Extra virgin olive oil.

How to make kale potato soup

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté Veggies

• Sauté Veggies: Sauté the chopped leek in sauté mode until the leek turns soft. Add carrots & potatoes, sauté for 30 seconds.
• Sauté Seasonings: Add the seasonings and sauté for 30 seconds to build the flavors and aroma.

Step #2 Pressure cook & deglaze pot

• Deglaze pot: Add the white beans, water, and deglaze the pot very well to remove any stuck food particles from the bottom and the sides of the pot. This will prevent the burn error.
• Pressure cook: Pressure cook on high pressure for 4 minutes, followed by quick pressure release. Open the lid and take out about 1 & ¾ cups of soup in a bowl. Allow it to cool down completely.

Step #3 Blend soup, add greens, simmer & serve

• Blend soup: Transfer the soup from the bowl to a blender jar and blend until smooth. Transfer this to the pot. And give everything a quick stir.
• Add greens, simmer, serve: Add the chopped kale and fresh parsley. Hit the sauté function and simmer the soup until the kale has wilted & turned soft. Adjust the consistency and serve the nourishing kale and potato soup. Enjoy!

Expert Tips

• Extra veggies: You can add extra veggies like celery, zucchini, mushrooms or green peas to this tomato-free potato and kale soup. Add the celery and diced zucchini along with the leek. Add the diced mushrooms and thawed green peas, along with the chopped kale. Adjust the liquid amount accordingly if you plan to add more veggies.
• Cheesy flavor: Add 1 tablespoon of nutritional yeast while blending the soup. This will impart a cheesy flavor.
• Slightly tart flavor: You can add a few spoons of fresh lemon juice.
• Spicy soup: Add about ½ teaspoon red pepper flakes along with the seasonings or diced jalapeno pepper along with the leek.

Serving Ideas:

We love to serve this vegan potato kale soup with the following sides:

• Crusty wholegrain Sourdough bread.
• Teff or spelt bread.
• A light and satisfying salad like a roasted or air fried veggie salad or fresh garden salad.
• Moroccan couscous.
• Brown rice with vegetables.
• Air fried veggies like acorn squash, brussel sprouts and sweet potatoes, smashed brussel sprouts, roasted beets, carrots and potatoes, broccoli and cauliflower, mushrooms and onion, baby gold potatoes, roasted radishes.

Leftovers & storage

Fridge:

You can store the leftover soup in the refrigerator for up to 5 days. Store the soup in glass containers.

Freeze:

We do not recommend freezing this easy potato kale soup because it contains potatoes.

The soup might lose its texture, and the potatoes might disintegrate when the frozen soup is thawed and reheated.

How to reheat:

• Stove-top: Reheat the soup in a heavy-bottomed saucepan over medium high heat. Stir gently. You might have to add more water or veggie broth to adjust the consistency.
• Instant pot: Yes, you can reheat the soup in the instant pot on Sauté mode! Stir gently and dish out the soup into bowls immediately once it starts to simmer. Otherwise, it will overcook, and the potatoes might disintegrate.

MORE PLANT-BASED SOUPS MADE IN THE INSTANT POT

• Instant pot lentil soup with potatoes.
• Bean and potato soup instant pot.
• Potato leek soup instant pot dairy free.
• Instant pot vegetable soup with potatoes.
• Instant pot Portuguese bean soup.
• Dry Lima Beans Instant pot.
• Instant pot red lentil soup.
• Old fashioned vegetable barley soup.
• Sweet Potato and kale soup with coconut milk.
• Vegan mushroom barley soup.

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I LOVE HEARING FROM YOU! If you try this Potato and kale soup recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, as well as any changes you made.