Creamy Potato and Kale Soup
Creamy potato and kale soup is comforting and delicious and uses simple pantry ingredients. Dinner is on the table quickly and easily with this tasty 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–it’s full of comfort, flavor, and warmth!! I liked that this creamy potato and kale soup came together quickly on the stovetop and used ingredients on hand. This homemade potato soup recipe paired well with an Irish root salad and garlic cheddar beer bread.
Creamy Potato and Kale Soup
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
- 1½ cups kale leaves, ribs removed & chopped
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.
Equipment
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
- 1½ 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.
SEE MORE ST. PATRICK’S DAY RECIPES HERE
Simple, quick and very creamy and tasty, Pam.
I like these recipes where you can sneak in some healthy kale.
I’ve never even thought of Colcannon soup! Definitely will be making this — love the idea. Thanks!
A delicious soup, especially for cold, rainy days.
What a perfect meal for St. Patrick’s day! (Or any day, really.)
I like potato soup and your version sounds especially good with the addition of kale.