Rustic Potato and Kale Soup
If you’re craving something hearty but still kind of wholesome, this one’s your soup. The potatoes make it filling, the kale adds some bite, and the garlicky broth ties everything together in the best way. It’s one of those soups that feels like it’s doing something good for you – without actually tasting like a chore. Bonus: it reheats like a dream.
Rustic Potato and Kale Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon smoked paprika (optional, for warmth)
1 1/2 pounds Yukon Gold or red potatoes, diced (skin on is fine)
6 cups vegetable broth (or chicken broth)
1 bunch kale, stems removed and leaves chopped (about 4 to 5 cups)
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper
Optional: 1 tablespoon lemon juice or apple cider vinegar (for brightness)
Optional garnish: olive oil drizzle, red pepper flakes, or grated Parmesan
Directions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, thyme, and smoked paprika, cooking for 1 more minute.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, until potatoes are tender.
- Stir in chopped kale and cook for 5 to 7 minutes more, until wilted and tender but still green.
- Add lemon juice or vinegar, if using, and adjust seasoning to taste.
- Ladle into bowls and garnish as desired
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