When you need something warm, hearty, and nutritious, this Chunky Potato Kale Soup is the ultimate bowl of comfort. It strikes the perfect balance between cozy and wholesome, packed with rustic flavors that make you feel nourished and full. With its tender potatoes, sweet carrots, and earthy kale, all swimming in a savory, lightly creamy broth, it makes for a soul-satisfying meal whether you’re curled up on a chilly evening or looking for a simple weeknight dinner.

What makes this soup so crave-worthy is how it embraces humble ingredients and transforms them into something memorable. The chunks of vegetables give it that satisfying bite, and the kale adds a slightly peppery edge that contrasts beautifully with the richness of the broth. It’s a dish that feels both old-fashioned and refreshingly modern—a staple you’ll want on repeat.

Preparation Phase & Tools to Use

Before diving into cooking, let’s talk about the tools that will make this soup come together smoothly:

Large Dutch Oven or Soup Pot: This is essential for even heat distribution and holding the generous volume of vegetables and broth.
Sharp Chef’s Knife: For chopping those chunky potatoes, carrots, and kale with precision.
Cutting Board: A non-slip board will keep everything steady as you prep.

Wooden Spoon or Silicone Spatula: For stirring the soup without scratching your pot.
Ladle: Helps with serving the soup neatly into bowls.
Vegetable Peeler: Makes prepping carrots and potatoes faster and more efficient.

Using quality tools not only speeds up the process but also ensures the ingredients cook evenly, which is key to getting that rich, developed flavor in every spoonful.

Ingredients for the Chunky Potato Kale Soup

Yukon Gold Potatoes: These are buttery and hold their shape beautifully in soup.
Carrots: Add natural sweetness and color.

Kale: A nutrient powerhouse that adds a slightly bitter contrast and texture.
Onion: Provides the aromatic foundation.
Garlic: Adds depth and that unmistakable homey flavor.

Vegetable Broth: Creates the savory base; opt for low-sodium so you can season to taste.
Olive Oil: Used for sautéing and building flavor.
Salt & Black Pepper: Essential for seasoning.

Italian Seasoning: A blend of herbs to round out the flavor.
Coconut Milk or Heavy Cream: For a touch of creaminess that doesn’t overpower.

How To Make the Chunky Potato Kale Soup

Step 1: Build the Flavor Base

Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Root Veggies

Toss in the chopped carrots and potatoes. Stir to coat with the oil and aromatics. Let them sauté for about 5 minutes to start softening.

Step 3: Season and Simmer

Pour in the vegetable broth, then season with salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Add the Kale and Creaminess

Stir in the chopped kale and let it wilt down, about 3-5 minutes. Finally, add the coconut milk or cream and stir well to combine. Simmer another 5 minutes, then taste and adjust seasoning as needed.

Step 5: Serve It Up

Ladle into bowls, garnish with extra black pepper, and enjoy it hot!

How to Serve and Store This Hearty Soup

Serve this soup piping hot with a crusty piece of sourdough or a sprinkle of parmesan on top for extra comfort. It also pairs beautifully with a simple salad for a balanced meal.

For storing, let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days, and it freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

Can I use a different type of potato?

Yes! Russet potatoes will work, but they may break down more, giving the soup a thicker texture.

How can I make this soup vegan?

Just stick with coconut milk or another plant-based cream. It’s already vegan-friendly with vegetable broth.

Can I add protein to this recipe?

Absolutely. Cooked white beans, chickpeas, or shredded chicken are great additions.

What if I don’t have Italian seasoning?

You can make your own using a mix of dried basil, oregano, thyme, and rosemary.

Will the kale get too soft if I reheat the soup?

It softens slightly more after reheating but still holds a good bite, especially if added toward the end of cooking.

Can I use frozen kale?

Yes, frozen kale works in a pinch. Just make sure to thaw and squeeze out excess water before adding.

Want More Soup Ideas?

If you love this Chunky Potato Kale Soup, you’ll probably enjoy these other cozy favorites:

Creamy Alfredo Lasagna Soup with pasta and cheesy depth.
Hearty Creamy Ditalini Soup for chilly nights.

Moroccan Sweet Potato Soup with Chickpeas when you want bold spice.
Creamy Parmesan Italian Sausage Soup for meat lovers.
Hearty Vegetarian Tortellini Soup if you’re craving pasta with greens.

Save This Recipe for Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use coconut milk or heavy cream? Try a different green like spinach?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

👉 More soup and veggie-forward recipes shared daily on my Pinterest: Life With Olivia

Chunky Potato Kale Soup

Author: Olivia McKenney
Total Time: 40 minutes

Yield: 6 servings
Diet: Vegan

Print Recipe

Description

This Chunky Potato Kale Soup is the perfect blend of hearty, healthy, and comforting. Made with simple, wholesome ingredients like potatoes, carrots, kale, and creamy broth, it’s ideal for chilly days, weeknight dinners, or meal prep. Vegan-friendly and easily customizable!

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for about 4 minutes until translucent.

2. Stir in the garlic and cook for 30 seconds until fragrant.

3. Add the carrots and potatoes. Stir to coat with oil and let cook for 5 minutes.

4. Pour in the vegetable broth. Add salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

5. Add the chopped kale and stir until wilted, about 3–5 minutes.

6. Pour in coconut milk or heavy cream. Stir to combine and let simmer for another 5 minutes.

7. Taste and adjust seasoning if needed. Serve hot and enjoy!