Description
A velvety potato and kale soup finished with buttery scallions for the coziest bowl of comfort.
Ingredients
- Yukon Gold potatoes (peeled and diced)
- Fresh kale (chopped)
- Green onions (sliced)
- Heavy cream
- Unsalted butter
- Yellow onion (diced)
- Garlic (minced)
- Vegetable or chicken broth
- Salt & black pepper
- Olive oil (for drizzle)
Instructions
- In a large pot, sauté diced onion and garlic in butter until soft and fragrant.
- Add diced potatoes and broth. Simmer 15–20 minutes until potatoes are fork-tender.
- Stir in chopped kale and cook 3–5 minutes until wilted and tender.
- Lightly mash some of the potatoes in the pot for a thicker texture while keeping chunks.
- Stir in heavy cream and sliced green onions. Season with salt and pepper.
- Simmer 5 more minutes until creamy and cohesive.
- Ladle into bowls and finish with a drizzle of olive oil and extra scallions.
Notes
- This soup can be made ahead of time and reheated.
- For a vegan version, substitute heavy cream with coconut cream and use vegetable broth.
- Feel free to add other vegetables like carrots or leeks for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg