Creamy Kale and Potato Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 teaspoons extra virgin olive oil
- 2 celery ribs, diced
- 2 carrots, diced
- 1 large onion, diced
- 2 garlic cloves, diced
- 1 teaspoon dried thyme
- 1⁄4 cup flour plus 2 tbsp flour
- 6 cups vegetable broth
- 4 large red potatoes, cut into 3/4 inch to 1 inch chunks
- 1 bunch kale, chopped
- 15 1⁄2 ounces white beans, rinsed and drained
- 1⁄2 cup heavy cream
- salt, to taste
- pepper, to taste
directions
- Heat olive oil in a large soup pot over medium heat.
- Add celery, carrots, and onions to pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 to 7 minutes.
- Stir in 1 teaspoon salt, garlic, and thyme and cook until fragrant, about 30 seconds to 1 minute.
- Sprinkle flour over vegetables and mix until coated.
- Add broth and potatoes to pot and stir well. Bring to a boil.
- Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes.
- Stir in kale and beans, then cook until everything is tender, about 5 to 10 minutes more.
- Add heavy cream to soup and mix well. Then remove soup from heat and season to taste with salt and pepper.
- Serve immediately.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.