When you need a comforting meal on a cold day, nothing hits the spot quite like a bowl of creamy potato kale soup. This delicious soup recipe blends the heartiness of Yukon gold potatoes, fresh kale, and a rich, creamy broth for a meal that’s perfect for busy weeknights. Plus, the crispy bacon adds so much flavor, making it a family favorite.

Ingredients You’ll Need for Kale and Potato Soup

6-8 slices of bacon, chopped
1 medium onion, diced
4 cloves garlic, minced
5-6 medium Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
4 cups kale, stems removed and roughly chopped
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Grated Parmesan or shredded cheddar for garnish (optional)

How to Make Creamy Kale and Potato Soup

Cook the Bacon

In a large dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon using a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon grease in the pot. If needed, add a little olive oil to ensure the vegetables cook properly. Most of the time, I throw the veggies in with the bacon so I can skip having to remove the bacon and cook the veggies separately.

Sauté the Vegetables

In the same pot, add the diced onion and cook over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Cook the Potatoes

Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Add the Kale

Stir in the chopped kale and continue cooking for another 5-7 minutes, until the kale wilts and becomes tender.

Blend the Soup

For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Add the Cream

Stir in the heavy cream or half-and-half, and season the soup with salt, pepper, and optional red pepper flakes. Simmer for an additional 5 minutes to let the flavors meld.

Serve

Ladle the soup into bowls and top with the crispy bacon. Garnish with grated Parmesan, shredded cheddar, or fresh herbs like green onions, if desired. Pair this creamy soup with garlic bread or crusty bread for a complete meal.

Tips for the Perfect Creamy Kale and Potato Soup

Potato Choice

Yukon gold potatoes are a great addition due to their creamy texture, but russet potatoes or red potatoes can work too.

Broth Options

You can use chicken broth or veggie broth to match your preference. For a vegetarian version, go with vegetable broth.

Cream Alternatives

If you’re looking for a non-dairy milk option, coconut milk can add a touch of richness without the dairy.

Extra Flavor

For a twist, try adding lemon zest, bay leaves, or Italian seasoning to the soup while it cooks.

Blending Tip

If you like your soups extra creamy, a stick blender works perfectly for blending half of the soup right in the pot.

Storing and Reheating Your Kale and Potato Soup

This creamy potato soup can be stored in an airtight container in the fridge for up to 3 days. Reheat over medium heat, stirring occasionally until heated through. If the soup thickens too much in the fridge, just add a splash of broth or cream when reheating to bring back its creamy consistency.

Variations and Add-Ons

One of the best things about this creamy kale and potato soup is how versatile it can be. There are many ways you can customize it to suit your tastes, dietary preferences, or whatever you have available in your pantry.

Add Protein

Sausage: For a heartier, protein-packed soup, add slices of cooked hot Italian sausage or crispy sausage crumbles. The spices in sausage bring extra depth to the soup, complementing the creamy potatoes perfectly.
Chicken: You can also add shredded rotisserie chicken or leftover grilled chicken to the soup for an extra boost of protein. Stir the chicken in when you add the cream to heat it through.
White Beans: If you’re looking for a vegetarian option, white beans such as cannellini or Great Northern beans make a great addition. Simply stir them in with the kale for a protein-rich twist.

Swap the Greens

Spinach: For a milder, more tender green, you can substitute kale with spinach. It wilts quickly and blends seamlessly into the soup.
Collard Greens: These hearty greens hold up well in soups and bring an earthier flavor. Just make sure to cook them a little longer so they become tender.
Swiss Chard: Another great option, Swiss chard offers a subtle flavor and beautiful color to the soup, especially if you use rainbow chard.

Change the Potatoes

Russet Potatoes: These are starchier and will break down more during cooking, making the soup thicker. If you prefer a creamier consistency, russets are a great choice.
Red Potatoes: Red potatoes hold their shape well and have a smooth, waxy texture, which gives the soup a more rustic feel.
Sweet Potatoes: For a twist on the classic recipe, try using sweet potatoes instead of Yukon golds. They add a touch of sweetness and an extra boost of vitamins.

Dairy-Free Options

Coconut Milk: Full-fat coconut milk gives the soup a creamy, rich texture with a slight hint of coconut flavor. It’s a great non-dairy substitute that pairs well with the other ingredients.
Cashew Cream: For a more neutral flavor, you can make cashew cream by blending soaked cashews with water until smooth. Stir it into the soup in place of heavy cream.
Almond Milk: Unsweetened almond milk is another option for a lighter, dairy-free alternative. While it won’t be as creamy, it still adds a nice texture without the dairy.

Extra Veggies

Carrots: Diced carrots add a bit of sweetness and extra color to the soup. Sauté them along with the onions for a more flavorful base.
Celery: Adding celery gives the soup a more classic flavor, especially when combined with onions and garlic. Like carrots, it’s best to sauté it with the onions.
Leeks: For a more delicate onion flavor, try adding sliced leeks. They pair beautifully with potatoes and cream.

Spice It Up

Red Pepper Flakes: While the original recipe includes these as an optional ingredient, you can increase the amount for a spicier kick.
Hot Sauce: Add a dash of your favorite hot sauce to individual servings for a customizable level of spice.
Smoked Paprika: A sprinkle of smoked paprika can give the soup a subtle smoky flavor that pairs well with the bacon and potatoes.

Toppings and Garnishes

Grated Parmesan or Cheddar: A sprinkle of cheese on top adds a touch of richness. For a bolder flavor, try using sharp cheddar.
Nutritional Yeast: For a dairy-free option, nutritional yeast offers a cheesy, nutty flavor that’s perfect as a topping for creamy soups.
Fresh Herbs: Garnish your soup with chopped fresh herbs like parsley, green onions, or chives for a burst of fresh flavor.
Lemon Juice or Zest: A squeeze of fresh lemon juice or a sprinkle of lemon zest can brighten up the flavors and balance the richness of the cream.

Conclusion

This creamy kale and potato soup is the perfect blend of comfort and nutrition, making it a great go-to recipe for busy weeknights or cozy weekends. With simple ingredients and easy steps, you can whip up a delicious meal that the whole family will enjoy. Whether you top it with crispy bacon or pair it with crusty bread, this hearty soup is sure to become one of your favorite recipes. Don’t forget to save any leftovers in an airtight container for easy meals throughout the week!