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Creamy Potato and Kale Soup

Creamy potato and kale soup is comforting, delicious, and uses simple pantry ingredients. Dinner is on the table quickly & easily with this tasty soup.

Creamy Potato and Kale Soup

I adapted a recipe I found on Rachel Ray’s website for what she calls Colcannon Soup (also known as Irish Potato & Kale Soup) and I thought it would be a tasty recipe for St. Patrick’s day. Nothing beats a bowl of creamy potato and kale soup that’s full of comfort, flavor, and warmth!! I liked that this creamy potato and kale soup came together so quickly on the stovetop and that it uses ingredients I always have on hand. This simple soup paired very nicely with an Irish root salad and some garlic cheddar beer bread. 

Creamy Potato and Kale Soup

How to Make Creamy Potato and Kale Soup

Cook the bacon in a large Dutch oven over medium heat until browned and crispy. Set it on paper towels to drain the grease. Chop into crumbles; set aside until needed.

Add the leek and green onions to the same Dutch oven over medium-high heat and cook, stirring occasionally, for 4-5 minutes. Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the diced potatoes and broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil then reduce heat to medium and cook until the potatoes are very tender, about 20-25 minutes.

Transfer to a blender and blend until creamy. You can also use an immersion blender if you’d prefer.

Return the soup to the pot and add milk and kale then cook over medium heat, stirring occasionally, for 5 minutes or until the kale has wilted. Taste and season with sea salt and freshly cracked pepper, to taste, as needed.

Ladle into bowls and serve with bacon crumbles on top. Enjoy.

Creamy Potato and Kale Soup

Creamy Potato and Kale Soup

Creamy Potato and Kale Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Servings: 4 - 6
Author: Adapted by Pam - For the Love of Cooking

Ingredients

  • 4 pieces of bacon, cooked & crumbled
  • 1 leek, white & light green parts only, chopped
  • 2 green onions, chopped
  • 2 cloves of garlic, minced
  • Pinch of crushed red pepper flakes, to taste
  • 3 large russet potatoes, peeled & chopped
  • 4 cups chicken or vegetable broth
  • Sea salt and freshly cracked pepper, to taste
  • 2 cups whole milk
  • cups kale leaves, ribs removed & chopped

Instructions

  • Cook the bacon in a large Dutch oven over medium heat until browned and crispy. Set it on paper towels to drain the grease. Chop into crumbles; set aside until needed. 
  • Add the leek and green onions to the same Dutch oven over medium-high heat and cook, stirring occasionally, for 4-5 minutes. Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
  • Add the diced potatoes and broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil then reduce heat to medium and cook until the potatoes are very tender, about 20-25 minutes. 
  • Transfer to a blender and blend until creamy. You can also use an immersion blender if you'd prefer.
  • Return the soup to the pot and add milk and kale then cook over medium heat, stirring occasionally, for 5 minutes or until the kale has wilted. Taste and season with sea salt and freshly cracked pepper, to taste, as needed. 
  • Ladle into bowls and serve with bacon crumbles on top. Enjoy. 
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SEE MORE ST. PATRICK’S DAY RECIPES HERE

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