Vegetarian Recipe: Kale and Potato Soup

Vegetarian Recipe: Kale and Potato Soup

Emily Han
Mar 2, 2012

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.

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.

Kale and Potato Soup

Serves 6

  • 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

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.

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.

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.

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

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

Related: Recipe: Kale and Apple Soup

(Images: Emily Ho)

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