Winter Kale & Potato Soup, Two Ways

Best Chef Recipes — Seasonal Cooking

This winter kale and potato soup is built on simplicity. Potatoes provide body and warmth, kale adds depth and structure, and olive oil finishes the dish cleanly. The same ingredients support two natural expressions of the soup: smooth and puréed, or rustic and textured.

Both versions rely on the same method and differ only at the final step, making this an adaptable winter staple rather than a fixed formula.

🥬 Kale Selection

Most winter-hardy kales work well in this soup. Choose based on texture preference:

• Lacinato or Black Magic: smooth, cohesive texture
• Red Russian or Siberian: softer leaves, slightly sweeter
• Curly kale: more texture in the rustic version

Remove thick stems and slice leaves thin for even cooking.

🍽 Winter Kale & Potato Soup (Serves 4–6)

Ingredients

• 2 tbsp olive oil, plus more for finishing
• 1 medium onion, diced
• 2 cloves garlic, lightly crushed
• 1½ lbs potatoes, peeled and cut into chunks
• 4 cups vegetable or light chicken stock
• 1 large bunch winter kale, stems removed, leaves sliced
• Salt and freshly ground black pepper
• Optional: bay leaf or thyme sprig

🔥 Method

1. Heat olive oil in a heavy pot over medium heat. Add onion and cook until soft and translucent.
2. Add garlic and cook briefly until fragrant.
3. Add potatoes, stock, and optional herbs. Bring to a gentle simmer and cook until potatoes are fully tender.
4. Stir in the kale and simmer until the leaves are soft and integrated.
5. Remove herbs and choose a finish:
   • Purée: Blend until smooth.
   • Rustic: Lightly mash some of the potatoes, leaving pieces intact.
6. Season with salt and pepper. Finish with olive oil before serving.

❄️ Serving Notes

This soup holds well and improves after resting. Serve with good bread, or alongside a simple winter salad. A small amount of acidity at the table—lemon or vinegar—can brighten the dish if desired.