Dinner

Creamy Potato Kale Soup with Coconut Milk Recipe

Byanna orden November 10, 2025November 10, 2025

Introduction

This Potato Kale Soup is a comforting and hearty dish perfect for chilly days. Creamy coconut milk adds a subtle richness, while the kale brings a fresh, slightly bitter note that balances the flavors. Ready in just over half an hour, it’s an easy and satisfying meal.

A bowl filled with creamy yellow soup that has visible layers of sliced potatoes and dark green leafy kale mixed evenly throughout. There are small bits of orange and white vegetables scattered in the soup, adding texture and color contrast. The soup looks thick and rich, with a smooth, slightly glossy surface. The bowl is white with a blue rim, placed on a white marbled surface, and part of a bread piece is visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
3 celery stalks, diced
2 large garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1 tablespoon Italian seasoning mix
1 1/2 lb (750 g) potatoes, peeled and cut into cubes
5 cups (1.25 liter) vegetable stock
2 cups (125 g) Tuscan kale (cavolo nero), roughly chopped
1 can (14 oz / 400 g) full-fat coconut milk
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat the olive oil in a heavy-bottomed pot and sauté the onion, carrot, and celery for 7-8 minutes over medium heat until softened.
Step 2: Add the garlic, red chili flakes, and Italian seasoning mix and cook for another minute, stirring often.
Step 3: Add the potatoes and vegetable stock and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 15 minutes or until the potatoes are fork tender.
Step 4: Stir in the kale and coconut milk and cook for another 2-3 minutes with the lid on.
Step 5: Season to taste with salt and freshly ground black pepper. Serve hot, optionally with some crusty bread.

Tips & Variations

Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor and vibrant color.
Add a splash of lemon juice before serving to brighten the flavors.
For extra creaminess, blend part of the soup with an immersion blender before adding the kale.
Substitute kale with spinach or Swiss chard if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or stock if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.