Vegetarian Recipe: Kale and Potato Soup

updated May 2, 2019
Kale and Potato Soup
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

To be honest, I did not expect to find pleasure in a bowl of kale and potato soup this time of year. These are days when my thoughts meander towards the promise of spring ingredients like peas and asparagus. But when a CSA delivery of curly green kale and red potatoes coincided with the arrival of a cold front, I was suddenly grateful for the comfort and nourishment of soup.

(Image credit: Apartment Therapy)

I have made this soup on several occasions, sometimes using curly leafed kale, other times black kale. The potatoes vary, too, depending on what I have in the pantry. The constant is the deeply flavorful broth, which contains woodsy smoked paprika, rosemary, and thyme. Savory and comforting, this soup is an excellent reminder to appreciate the gifts of winter, even when you’re on the cusp of spring.

(Image credit: Apartment Therapy)

Kale and Potato Soup

Serves 6

Nutritional Info


  • 2 tablespoons

    olive oil

  • 1

    onion, chopped

  • 4 cloves

    garlic, chopped

  • 1 pound

    Yukon Gold or red potatoes, peeled and cut into 1/2-inch cubes

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    smoked paprika

  • 4 sprigs


  • 1 sprig


  • 1

    bay leaf

  • 8 cups


  • 1

    small bunch kale, center stems removed and leaves cut into thin ribbons

  • Salt and freshly ground black pepper

Garnish (optional):

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon

    smoked paprika


  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring, for 30 seconds.

  2. Stir in potatoes, salt, paprika, thyme, rosemary, bay leaf, and water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.

  3. Stir in kale. Simmer, covered, for 10 minutes or until kale is tender. Discard bay leaf and rosemary and thyme stems. Taste and season with additional salt and pepper, if desired.

  4. To make garnish, heat 1 tablespoon olive oil in a small saucepan over low heat. Stir in paprika and heat for 1 minute.

  5. To serve, ladle soup into bowls and drizzle paprika oil on top.

(Images: Emily Ho)