Potato Kale Soup

Serving size:
 4 Servings


    • olive oil
    • 1 lb
    • yukon gold (or red potatoes, peeled and cut into 1/2-inch dice)
    •   pn
    • red chile flakes
    • 5 clv
    • garlic (peeled and sliced)
    • 2 c
    • water
    • 1
    • bay leaf
    • 1
    • red onion (or yellow, diced)
    • 4 c
    • chicken broth (or vegetable broth)
    • 1 bn
    • kale (washed, stems discarded, leaves finely chopped)
    • salt and pepper (to taste)
15 minutes
Ready in
15 minutes


A simple version of the Portuguese classic.

Recipe by Carrie Floyd, from the Culinate Kitchen collection, culinate.com, reprinted with permission.


Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chile flakes for several minutes, until the onion begins to soften. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft. Remove the bay leaf and season to taste with salt and freshly ground black pepper.


Notes: For a richer flavor use 6 cups broth and omit the water. If you use canned broth, be sure to taste the soup before adding salt. You can also purée, or partially purée, the soup once the vegetables are cooked.