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Potato Kale Soup

When my husband and I were first married, this creamy potato kale soup was one of the first vegetarian recipes I made for him that he actually liked! When we lived nearby, we frequented a natural food restaurant (with lots of vegetarian and vegan options) called The Flying Biscuit and a version of this recipe is in The Flying Biscuit Cafe Cookbook. Strangely enough, the soup was not something we ever got to try at the restaurant, but it quickly became one of our homemade favorites. This soup was also my very first experience cooking with kale and I completely fell in love. The balance among the creamy potatoes, tender kale and subtle spices of this vegan (or vegetarian if you add regular milk) soup make it an incredible-tasting healthy treat.

Potato Kale Soup


Kristi @ onceamonthmeals.com Adapted from The Flying Biscuit


  • 1 large onion, diced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 cups Easy Slow Cooker Vegetable Broth
  • 1 ounce miso paste (optional)
  • 4 cups red potatoes, cubed
  • 6 cups kale, pulled off the stems and chopped
  • 0.5 teaspoons thyme, dried
  • 0.25 teaspoons hot mustard, dried
  •  salt and pepper, to taste
  • Note: for a creamier soup, add 1-2 cups milk or dairy-free milk at the same time as the kale


Put olive oil, garlic and onion in large stock pot and saute until tender. Add vegetable broth, miso paste and potatoes, bring to a boil. Add thyme and dry mustard. Bring to a boil, reduce heat and simmer about 15 minutes, until potatoes are tender. Use an immersion blender to blend up about half the soup and leave the rest chunky. Add chopped kale (and milk or dairy-free milk if desired) and continue to simmer until kale is wilted, about 5 minutes.

Freezing Directions:

After cooking, allow to cool. Divide among freezer bags and freeze.

To serve: Thaw. Reheat over medium heat for 10-15 minutes.

Servings: 4

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12 Responses to “Potato Kale Soup”

  1. Andra says:

    This recipe isn’t displaying – says nothing matched my criteria.

  2. Andra says:

    Never mind – must have been a glitch on my side. I can see it now.

  3. This sounds really tasty with the mustard and miso! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:


    I hope to see you there!

  4. Loretta Crespo says:

    Love this soup! I couldn’t find the hot dried mustard so I used ground mustard…didn’t have thyme, so I used rosemary and basil….didn’t use the milk this time…and couldn’t find the miso past…may try next time. It is really good! Thank you!

  5. Rachel says:

    You must have been from or lived in Atlanta. :)

  6. Erin says:

    I just made this, and it is absolutely delicious. I used mellow white miso and almond milk, and added a little garlic powder at the end. Will definitely remake, so quick and easy!

  7. Erin says:

    I’m wondering how much this makes and how many containers I need (ounces) to freeze it.

    • Lisa says:

      Erin – this recipe yields 4 servings. You could either freezer all in one gallon freezer storage bag, or divide out by servings in individual quart size freezer storage bags.

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