If you typically turn your nose up at kale, then this plant based potato kale soup is for you. Using frozen, chopped kale is part of the secret that makes it so good (and easy).
The hardest part of this recipe is cutting up the potatoes. I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!
Potato Kale Soup Recipe
Simple is often the best way to go with vegan food. With only five ingredients, you can taste every flavor in this potato kale soup.
Leave the peels on the potatoes to cut down on time. Using frozen kale eliminates the need to wash and process it. And you should have veggie broth mix or bullion on hand. It truly is a simple soup to put together, yet very satisfying.
How to Make Potato Kale Soup
Ingredients
- 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 10 oz bag of frozen kale
- 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
- Enough water to “just” cover everything
Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.
Instructions
1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.
2. Cover with water and give it a good stir.
3. Cook covered.
Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
Crock Pot version: Cook on low for 7 hours or high for 4 hours.
Instant Pot version: Press the Manual or Pressure Cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.
Serve
This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.
This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.
If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!
More Delicious Soups
Check out these other plant based soups packed with veggies:
- Tortilla Soup
- Instant Pot Lentil Soup – No Oil
- Hearty Veggie Soup
- Instant Pot Minestrone Soup
- Broccoli Potato Soup
Potato Kale Soup
Potato Kale Soup that even people who don't like kale will love.
Ingredients
- 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 10 oz bag of frozen kale
- 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
- Enough water to “just” cover everything
Instructions
- Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.
- Cover with water and give it a good stir.
- Cook covered. (See Notes for variations)
Notes
- Stove Top - Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
- Crock Pot - Cook on low for 7 hours or high for 4 hours.
- Instant Pot - Press the manual or pressure cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.
Using Frozen Kale in Soup
This soup recipe uses frozen kale because it’s so easy to work with and it’s convenient to keep it in the freezer until you are ready to use it. I never have to worry about using it all before it goes bad. You can use fresh kale instead, simply wash and chop the fresh kale and add it to the recipe. I prefer to remove the stems before using kale. They are fibrous and harder to eat until you love them.
This sounds delicious. Going to buy some kale today and make this tomorrow. Thanks. By the way….I love your recipe for the dry mix to make broth with…It is so easy to make and tastes delicious.
Kathleen you will fall in love with this soup!
Soup is absolutely delicious…and so easy….just amazing. I gave some to my neighbor and she loved it too. Thanks for the recipe .. gosh I am glad you are
back….so to speak..:) BTW I used the stove top method…yum.
Kathleen, I’m so happy that you and your neighbor loved it! You know me, I’m all about easy and delicious recipes. I’ve got more coming up!
I cannot find frozen kale. Tried TraderJoes and Sprouts. I have fresh, how much do you think I should use? Thanks!
I’d use 2-3 cups depending on how much you like kale. I’ve founded frozen kale at Sprouts but it may be a seasonal product.
Hi! I’m making this tonight; however, I only have frozen chopped spinach. Does that work just as well? Thanks for the recipe! Can’t wait to try it!
Melissa, spinach will work perfectly! I know you will love this soup!
This soup was SO good! The spinach worked great! I also made and used your Veggie Broth mix. Thank you for the recipe(s)!
Melissa that thrills me! Thanks for the feedback! I’m so happy it’s soup weather!
How long in the instant pot with soup button? 5 minutes?
I believe the soup button will cook for 30 minutes on high pressure. You could cook it for less time but in this soup I like everything to fall apart. It gets creamy if you stir.
Do you use less water int he instant pot?
I don’t because I want everything covered with plenty of broth. You could use a little less but I like a lot.
How would you make this with vegetable broth? How many cups?
HI Amber,
If you use vegetable broth just omit the Dry Veggie Broth Mix and use 6-8 cups of veggie broth. Just make sure it covers the veggies in the pan.
How much does this make?
I have made this soup many times and all that have tasted it LOVED it! It is my go-to and I thank you so much for this recipe and for the dry broth mix. Perfect!
Delicious! I made this with kale from my garden and Better Than Bullion. This recipe is a keeper!
I am making this and using an onion and spinach in place of kale I used a bouillon. better than bouillon in place of dry as I did not have dry. I will let you know how it turns out
I hope you love it Grace. I’ve used Better than Bouillon with good results.
Making this tonight in the Instant Pot but it gave no initial time using the soup setting. I tried to find a similar recipe and one said 15 min but potatoes were mush. Hoping about 10 is about right.
Hi Nancy,
I got your email and updated this recipe with your suggestions! Thank you so much!