07 Jun Creamy Potato Kale Soup

I will be honest here, I am not a fan of winter. I keep telling myself that I need to get into skiing or some winter sport, so I will stop dreading winter and enjoy it, but I have yet to do so. All winter I pretty much live off of warm soups and soy milk steamers from Starbucks.  If you haven’t tried one, you must. Splurge by adding hazelnut and you will praise me forever. I don’t know about you, but nothing can top a good soup on a cold night. This soup is PACKED with veggies. It is dairy free, but has as a creamy, comfort taste. This is a soup the whole family will love. 


Creamy Potato Kale Soup
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 tbsp. oil
  • 2 cloves garlic, minced
  • 1⁄2 onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1⁄2 c. frozen corn
  • 1⁄2 c. frozen peas
  • 4 cups diced potatoes, peeled (about 5-6 medium size)
  • 3 c. vegetable/chicken broth
  • 1⁄2 tsp. dill
  • 1⁄2 tsp. celery salt
  • salt/pepper to taste
  • 1 c. chopped kale
  • 1⁄4 c. almond milk or light drinking coconut milk (optional)
  1. Wash potatoes. Chop celery. Chop onion and carrots in vitamix or other blender.
  2. Heat olive oil in a large pot and sauté onion and garlic for 2 minutes.
  3. Add celery and carrots. Continue to cook 4-5 minutes.
  4. While vegetables are cooking, chop potatoes and add to pot.
  5. Pour in broth.
  6. Bring to a boil and then simmer for 15-20 minutes, or until potatoes are soft.
  7. Wash and chop kale while potatoes cook.
  8. Blend ¼- 1/3 c. soup and then pour back into pot.
  9. Season with celery salt and dill. Add frozen corn, peas, and kale. Stir in milk if desired.