This Rustic Potato and Kale Soup is hearty, humble, and just the right amount of green. Earthy potatoes and vibrant kale come together in a lightly herbed broth with just enough body to feel like a meal—without leaning on cream or cheese.

It’s perfect for weeknights when you want something healthy-ish that still eats like comfort food. Plus, it’s rustic, which is code for “you can chop things unevenly and it still looks intentional.”

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Rustic Potato and Kale Soup 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)
• 1½ 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 4–5 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

Kitchen Tool Tips

Sharp chef’s knife
Great for slicing through thick kale ribs and chopping potatoes without slipping.

Ladle
Essential for scooping up broth and greens in a single, soul-soothing pour.

Large soup pot or Dutch oven
Gives you room to build flavor and simmer gently without overcrowding.

How to Make Rustic Potato and Kale Soup

1. 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.
2. Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
3. Stir in chopped kale and cook for 5–7 minutes more, until wilted and tender but still green.
4. Add lemon juice or vinegar, if using, and adjust seasoning to taste.
5. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

• Calories: 230
• Fat: 6g
• Carbohydrates: 37g
• Protein: 6g
• Fiber: 5g
• Sodium: 660mg

How to Serve

Serve with crusty bread or a slice of cornbread. Top with red pepper flakes for heat, a drizzle of good olive oil for richness, or a handful of grated Parmesan if you want to take it up a notch.

Storage

Fridge
Store in an airtight container for up to 4 days. Kale holds up surprisingly well in broth.

Freezer
Freezes well for up to 2 months. For best results, undercook the kale slightly if freezing.

Reheating
Warm gently on the stovetop or in the microwave. Add a splash of broth if needed to loosen.

FAQ

Can I use other greens besides kale?

Absolutely—Swiss chard, collards, or spinach all work. Just adjust cook time: tender greens like spinach only need 1–2 minutes.

What’s the best type of potato to use?

Yukon Golds hold their shape nicely and have a buttery texture. Red potatoes are great too. Russets will break down more, making it thicker.

Is this soup vegan?

Yes, if you use vegetable broth and skip the Parmesan garnish.

Can I add protein?

Yes! Add white beans, cooked sausage, or shredded chicken to bulk it up.

Do I need to peel the potatoes?

Not at all. Leaving the skins on adds texture, fiber, and rustic charm.

Flavor Profile Breakdown

• Earthy & savory: Potatoes and broth form the soul of the soup
• Herbaceous: Thyme and garlic give a subtle backbone
• Bright & balanced: A splash of lemon or vinegar keeps things lively
• Rustic & flexible: Kale and potatoes play well with tons of add-ins

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If you try this recipe, I’d love to hear your thoughts in the comments below.