Creamy Vegan Potato Soup with Kale
A thick, creamy, hearty vegan potato soup with kale — made with no cream and no flour. The partial purée technique creates a naturally rich, velvety base using just the starch from the potatoes themselves. Ready in 35 minutes and loaded with vegetables, this is the weeknight comfort food your whole family will love.
Servings: 4
Calories: 154kcal
Equipment
Ingredients
- 2 tablespoons olive oil use water or broth for an oil-free option
- 1 yellow onion diced
- 2 ribs celery diced
- 1 carrot peeled and diced
- 2 cloves garlic minced
- ½ teaspoon dried dill
- ½ teaspoon celery salt
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 cups diced gold potatoes peeled (about 5-6 medium size)
- 3 cups low-sodium vegetable broth
- ½ cup frozen corn kernels or fresh if you have it
- 1 cup chopped kale ribs and stems removed
- ½ cup unsweetened, plain non-dairy milk or to taste, optional
- a few dashes sriracha or hot sauce optional
Instructions
- Heat the oil over medium heat in a soup pot on the stove. Sauté the onion, celery, and carrot until the onion is soft and translucent, about 4 to 5 minutes.
- Add the garlic, dill, celery salt, salt and pepper and sauté 1 to 2 minutes until fragrant.
- Add the potatoes and broth and stir to combine. Increase the heat to high to bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are fork tender.
- Using an immersion blender, puree about ⅓ - ½ of the soup to create a thick creamy base. (Alternatively, take about 2-3 cups of the soup and purée it in a blender and then return it to the soup pot).
- Add the corn and chopped kale, stir to combine, and simmer 5 more minutes to heat through and soften the kale. Taste and adjust seasonings as necessary.
- Take off heat and add the non-dairy milk, if using.
- Serve with a few dashes of sriracha or hot sauce if desired.
Video
Notes
~ Chop the potatoes evenly into bite size pieces. I prefer to peel the potatoes, but that is personal preference.
~ Simmer until the potatoes are fork tender, but not mushy.
~ If you like a thinner soup, you can add additional vegetable broth or non-dairy milk.
~ To make this oil-free, use water or broth to sauté instead of oil.
This recipe makes about 7 cups. One serving is estimated at about 1 ¾ cups. If you add more or less broth/milk, depending on how you like the consistency of your soup, nutritional facts will vary slightly.
This recipe makes about 7 cups. One serving is estimated at about 1 ¾ cups. If you add more or less broth/milk, depending on how you like the consistency of your soup, nutritional facts will vary slightly.
Nutrition
Serving: 4Servings | Calories: 154kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Sodium: 829mg | Fiber: 5g | Sugar: 4g