Frosted Kale Creamy Soup (Printable Version)
Tender kale and potatoes blended in a smooth, creamy broth for a warm and hearty dish.
# What You'll Need:
→ Vegetables
01 - 1 large bunch kale (approximately 7 oz), stems removed and leaves chopped
02 - 2 medium potatoes (approximately 10.5 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 4 cups vegetable broth
07 - ¾ cup heavy cream or plant-based cream
→ Seasonings
08 - 2 tablespoons olive oil
09 - ½ teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Garnish (Optional)
11 - 2 tablespoons fresh chives, chopped
12 - Croutons or toasted seeds
# How To Make:
01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and minced garlic. Cook for 3 to 4 minutes until softened.
02 - Stir in the diced potatoes and chopped kale leaves. Cook for an additional 2 minutes, allowing the kale to slightly wilt.
03 - Pour in the vegetable broth. Increase heat to bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes until all vegetables are tender.
04 - Remove the pot from heat. Use an immersion blender to puree the mixture until smooth and creamy.
05 - Stir in the heavy cream and ground nutmeg. Return to low heat and warm gently without boiling. Season with salt and freshly ground black pepper to taste.
06 - Ladle the soup into bowls. Garnish with chopped fresh chives and croutons or toasted seeds if desired.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you've been tending a pot all day.
- Kale loses its bitterness when treated this way, becoming almost sweet and tender.
- The cream makes it feel indulgent without being heavy or pretentious.
02 -
- Don't skimp on the initial sauté—those golden aromatics are where most of the soup's flavor lives.
- If your blended soup looks separated or grainy, it usually means the temperature was too high; gentle warmth is your friend here.
- Taste as you season; salt and nutmeg both have a way of becoming louder as the soup sits.
03 -
- If you don't have an immersion blender, a regular blender works perfectly—just let the hot soup cool for 5 minutes first and blend in batches, then return it to the pot to finish warming.
- For extra depth, roast your vegetables first in a hot oven for 10 minutes before sautéing; it adds a subtle caramelized note that elevates the whole soup.