Creamy Potato and Kale Soup


  • 2 tbs of olive oil
  • 2 cloves of garlic
  • 1 1/2 cups of chopped yellow onion
  • 1 cup of chopped celery
  • 3/4 cup of chopped carrots
  • 6 cups of filtered water
  • 3 small russet potatoes chopped
  • 2 1/2 tsp of pink himalayan salt
  • 1 tsp of black pepper
  • 1 tsp of garlic powder
  • 1/8 tsp of cayenne pepper
  • 1 1/2 cups of chopped kale
  • for potato cream:
  • 3 small russet potatoes chopped
  • 1/4 cup of almond milk
  • 1/4 cup of vegan spread (we used @earthbalance)
  • 4 tablespoons of all-purpose flour


  1. In a large pot on medium heat add olive oil, garlic, and onion, cook until fragrant

  2. Next add onions, celery, and carrots cook for 5 minutes, pour water in along with potatoes and seasonings

  3. Cover pot and let simmer on medium low heat for about 30 minutes

  4. While soup is simmering add all potato cream ingredients into a blender and blend until smooth add more milk if needed

  5. Remove lid from pot and slowly pour in mixture while mixing soup at the same time keep, stirring for a few moments then cover and simmer for another 10 minutes

  6. Last add kale into pot and serve

Related recipes

Load more