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This creamy Vegan Potato Kale Soup is the ultimate veggie-loaded comfort food. It's filled with simple ingredients and is an easy make-ahead dinner which makes it ideal for busy weeknights!
You'll Love This
- It's totally vegan but so hearty you'd never know it's completely dairy-free! If you can't tell by now, I am OBSESSED with coconut milk. It is the easiest way to make any vegan dinner super creamy while keeping it free of animal products. Some of my favorite creamy vegan dishes include Vegan Tomato Soup, Vegan Mushroom Stroganoff, Vegan White Chickpea Chili, and Creamy Vegan Cucumber Pasta Salad.
- It's so quick and easy! It takes just about 40 minutes from start to finish which makes it perfect for a busy weeknight. When I know I won't have much time to throw this together, I'll even chop the veggies and slice the garlic a day in advance so that when it comes time to cook, I'm literally just dumping everything in the pot!
- It's the perfect vegan comfort food! So cozy and inviting, this potato kale soup is one of our family's favorite fall recipes. It's a great way to use up the veggies we get from our CSA, and the rich, indulgent flavors taste especially delicious on a crisp fall day! Also, soup is one of the few things that I know my daughter will always eat, so I'm constantly looking for new ways to sneak veggies into her favorite food!
Sauté onion, carrots, and celery for about 8 minutes. Add garlic, oregano, thyme, and sage.
Cook for another minute, stirring frequently.
Bring to a simmer over medium-high heat. Reduce heat to low and gently simmer, covered, for about 10-12 minutes, or until the potatoes are cooked through and fork-tender, stirring occasionally.
Blend half the soup if desired and add it back in to the pot.
Stir in fresh kale and white wine vinegar.
Season to taste with salt and pepper and enjoy!
- You can also make this potato kale soup vegetarian instead of vegan by adding heavy cream in place of the coconut milk. I'd recommend using about as much heavy cream as coconut milk and add more as needed.
- Keep a close eye on the potatoes so they don't overcook! You'll simmer the potatoes right in the soup until they are cooked through, but keep an eye on them and check after 8-10 minutes to see if they are fork-tender.
- You can also use any kind of potato that you have on hand. Baby reds, Russet, Yukon Gold, or even sweet potatoes will work in this recipe. However, depending on what kind of potato you use, they make take more/less time to cook. When you can easily pierce the potato with a fork, but it still retains it's shape and is not mushy, you'll know the potato is perfectly cooked!
- If you're in a hurry, check and see if your grocery store offers a prepared mirepoix (chopped/diced carrot, celery, onion). This will likely cost a little extra, but can be worth it if you're short on time!
- You can use an immersion blender or a high-speed blender to blend half the soup - or you don't have to blend it at all if you'd prefer a more brothy soup! I LOVE to use my immersion blender for this soup because you don't have to transfer hot soup to a blender. However, as long as you're careful, a blender works just as well.
- When using a blender to blend this soup, just make sure the hot air has somewhere to escape during the blending process and don't fill the blender too full. I'd recommend filling it no more than halfway. There is usually some kind of hole or spout on the blender lid that you can leave open and cover with a clean kitchen towel. This will ensure that the soup doesn't splatter everywhere, but that the steam can still escape.
Best Vegan Soups
- Creamy Vegan Lentil Tortilla Soup
- Vegan White Chickpea Chili
- Creamy Vegan Chickpea Noodle Soup
- Vegan Black Bean Chili
- Spicy Vegan Black Bean & Rice Soup
- Creamy Vegan Tomato Soup