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!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 5 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1.5 lbs. baby red potatoes, diced
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full-fat coconut milk
- 4–5 cups chopped kale
- 1 tablespoon white wine vinegar
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
- homemade croutons
- vegan Parmesan cheese
- Heat olive oil a large pot over medium-high heat.
- Add onion, carrots, and celery along with a couple large pinches of salt and pepper.
- Cook for 8 minutes, stirring occasionally.
- Add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.
- Add potatoes, veggie broth, and coconut milk along with a couple pinches of salt and pepper.
- 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.
- Stir in fresh kale and white wine vinegar. Season to taste with salt and pepper and enjoy!
You can also make this 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 (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.
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.
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Keywords: vegetarian potato kale soup, creamy potato kale soup, kale soup recipe