There is something about a big pot of soup simmering on the stove that just feels like comfort. This Creamy Kale Soup with White Beans and Potato is one of those simple, satisfying meals that checks all the boxes: nourishing, easy to make, and ready in 30 minutes. It’s creamy without any added cream, hearty enough for a main dish, and packed with flavor from just a few ingredients.
This kale soup is a fall staple soup as we look to use our end-of-season kale from our garden. I love that this kale soup uses staple ingredients: onion, garlic, kale, beans and potatoes. It’s perfect for busy weeknights, cozy weekends, or it makes the perfect soup for lunch as I take it frequently to work with me during the cooler weather.
Ingredient Notes
- Butter: adds richness and depth to the base. You can also substitute with olive oil or vegan butter for a dairy-free, vegan option.
- Onion & Garlic: for the aromatics and flavor
- Broth: I use Better Than Bouillon No Chicken Base for a savory, vegetarian flavor. Depending on the broth or bouillon that you use, you will need to add/or adjust salt.
- Potatoes: yellow or gold potatoes work best for their creamy texture.
- White Cannellini Beans: adds protein, fiber, and creaminess once blended. Note: cannellini beans are a bit softer and will provide a creamier texture than smaller white beans.
- Kale: I use curly or lacinato kale varieties for this soup. Remove the stems before chopping.
- Red Pepper Flakes: adds a nice warmth to balance the flavor.
How to Make Creamy Kale Soup
- In a large pot, melt the butter over medium heat. Add the onions and cook until they are translucent, about 5 minutes. Stir in the garlic and red pepper flakes; cook for another 10-20 seconds until fragrant.
- Add the broth, chopped potatoes, and beans. Bring to a gentle simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Use an immersion blender to puree about half of the soup (or transfer to a blender in batches). This gives the soup a creamy texture.
- Stir in the chopped kale and simmer for another 5 minutes until the kale has softened.
- Ladle into bowls and Enjoy!
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Prep-Ahead Tip: To make this soup even quicker on busy nights, prep your vegetables in advance:
1) Peel and cube the potatoes (store submerged in water in the refrigerator for up to 2 days). 2) Chop onions and kale ahead and refrigerate in airtight containers or bags. When it’s time to cook, everything comes together in a breeze!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months – just thaw in the refrigerator overnight and reheat on the stove.
Why You’ll Love This Soup
- Quick and easy – comes together in about 30 minutes start to finish.
- Nourishing – Kale is loaded with Vitamins K, C and E, while the beans and potatoes add protein and fiber.
- Budget-friendly – simple pantry staples into a wholesome, hearty meal.
- Versatile – delicious on its own or with a slice of homemade sourdough bread, or side salad.
If you like this Creamy Kale Soup with White Beans and Potato then check out my other kale soup recipe: Lentil and Kale Soup. Or this White Bean and Fresh Thyme Dip.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Creamy Kale Soup with White Beans and Potato
Ingredients
- 2 tablespoons butter
- 1 cups onion, chopped
- 1 tablespoon garlic, chopped fine 3-4 large cloves
- ¼ teaspoon dried red pepper flakes
- 4 cups broth Better Than Bouillon No Chicken Base
- 2 cups white cannellini beans
- 2 cups yellow or gold potatoes, chopped
- 2 cups kale, stems removed and chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and cook until they are translucent, about 5 minutes. Stir in the garlic and red pepper flakes; cook for another 10-20 seconds until aromatic.
- Add the broth, chopped potatoes, and beans. Bring to a gentle simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Use an immersion blender to puree about half of the soup (or transfer to a blender in batches). This will give the soup a creamy texture.
- Stir in the chopped kale and simmer for another 5 minutes until the kale has softened. Add salt and pepper to taste.
- Ladle into bowls and Enjoy!
