Creamy Potato and Kale Soup Free PD Recipe & Cooking Video


This soup is a winner with kids and adults alike. Creamy Potato and Kale Soup is satisfyingly rich, and will leave many wondering if it’s fattening. It’s a great way to slip in more greens without any complaints from picky eaters.

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    Comments (43)

    1. posted by huclkengirl on May 14, 2013

      This is my favorite soup! My daughter loves it to!

      Kristie Clark

    2. posted by gmr935 on June 13, 2013

      Love this soup!! I forgot to buy potatoes, so I used white beans as a substitute and about a tablespoon of Mrs Dash, and it is my hubby’s favorite!

      • posted by Julie Marie on June 14, 2013

        Nice substitution with the beans! This soup makes a great base for any veggies. You can substitute the kale for broccoli or asparagus. I’m not a fan of of Mrs. Dash. It contains chemical food additives. The ingredient “Spices” and citric acid is code for this. These additives can cause food cravings. They enhance the flavor of your food beyond what nature provides. Causing a unnatural reaction that makes you to want more. It is no mistake they are added to foods to cause you to crave them. Another code word for this is natural flavor. These are all derivatives of MSG. A product can be labeled as MSG free and contain one of these other versions of it. Thanks for the suggestion on the beans!

    3. posted by Kris Reader on August 12, 2013

      I can’t believe how yummy and creamy this soup is without any additions of animal products or nuts to cream it up. I think this soup would be a great base for more potatoes or vegetables to make a really hearty meal. I was really surprised how well this turned out, thanks for another great recipe!

    4. posted by Denise on August 19, 2013

      This is one of my favorite soups ever! I can’t get over how good it is! I want to try it with broccoli, too. Thanks for another delicious recipe, Julie!

    5. posted by Lydia Nantwi on August 22, 2013

      I have these ingredients! No need to wait for winter.

    6. posted by PlantstronginTEXAS on October 9, 2013

      I have made this 2 days in a row! Delicious! I use spinach in the soup and usually triple the amount! Soo good!!

    7. posted by newhopeden on November 1, 2013

      I made this once before a couple of months ago and didn’t like it. Made it again tonight after being on PD for several months and I love it now. Very creamy and comforting on a cold fall day! Thanks

    8. posted by Debbie Egbert on November 3, 2013

      This is one of my two favorite soups (alternating with Enchilada Soup when I want less spice). Even my husband who has been “reluctant” to PD loves it!

    9. posted by Jennifer on November 10, 2013

      Very tasty soup, the flavors are perfect, I love the bit of caraway seed. Warms you up on a cold fall or winter night. I added 1/2 a bunch of kale and it didn’t overwhelm anything as kale cooks down so well, feel free to load it up with greens! This is not as thick as a stew, so I will be trying the leftovers over brown rice to bulk it up for a really hearty starch filled meal.

    10. posted by driley on November 10, 2013

      This is such an awesome soup! Very easy to make and SO delicious!! It is so thick and creamy that it is very filling. Loved it!!

    11. posted by April Mast on November 23, 2013

      Kids are finally asleep and I’m eating another bowl of this now while I work on the computer. It’s FANTASTIC! Perfect comfort food. I’m excited for Julie’s dumpling recipe because this would be a real treat on top! I added double kale and potatoes, added a little more broth to make up for it. Superb soup! Thanks again Julie!

    12. posted by Jmglackin on November 25, 2013

      I love this soup! I wish I would have made it sooner. I was a little nervous bc I had never tried kale. I only put a little bit in the batch I made & I wish I would have loaded it up! The flavor is great! Perfect for a cold day. I also froze individual servings and it heated up great!

    13. posted by Marie on December 11, 2013

      With the wind chill tonight at minus 0 what better time to make this! Although in your video you made it on a hot day! Great recipe in any weather..Thanks!

    14. posted by Cindy Hall on December 30, 2013

      Made this yesterday for the first time, my husband and I both thought it was pretty good. But what made it amazing was, at my hubby’ s suggestion, pureeing the leftovers with the immersion blender. Wow, so good. Should have made a double batch. Next time will try it with broccoli instead of kale. Yay, another winner! Cooking is exciting again.

      • posted by Theresa Stimpert on July 24, 2017

        This soup was delicious!!! I will probably add a little more carrot and potato next time since we like those and I’m going to try it with broccoli. My youngest didn’t care for the kale so he ate around that but he might like it with the broccoli. Great recipe! I will definitely be making this one again.

    15. posted by veganinblack on February 7, 2014

      1st time making potato kale soup, very good. its so decadent and rich it feels wrong to be eating it. i added some broccoli too.

    16. posted by Jim Glackin on February 16, 2014

      I am making this right now. I have found that the 32 ounces of broth does not fully cover the chopped ingredients, so I must be using more potato, carrot, celery, kale, etc, than the recipe calls for, but I added another 1.5 cups of water and all is good. The question I have is, what is the approximate amount of time, from when you turn the mixture down from a boil to a simmer, that the ingredients will be tender? I understand that this is to individual preference, but a range would be nice. 🙂

      • posted by Jim Glackin on February 16, 2014

        Never mind. I answered my own question. Great soup! Really good!

    17. posted by Amy on February 26, 2014

      I didn’t have any caraway seeds, but this soup was still a big hit!! Hubby loved it too! I love the immersion blender idea. Thanks!

    18. posted by Penny on February 27, 2014

      This soup is now a staple in my freezer, besides being delicious anytime it really hits the spot when you are not feeling well. I like others added more veggies along with more liquid.
      I can’t believe how simple this is and yet once you are eating it (or drinking it from a large mug) it tastes like once of those homemade soups that someone has spent all day cooking & simmering. My husband likes broccoli better than Kale so I added some broccoli and chopped up the kale smaller than the recipe called for just so he wouldn’t notice it as much.
      Julie can’t wait for your cookbook to come out, you definitely have a gift! 🙂

    19. posted by Vibeke Vale on May 20, 2014

      I love this soup, but we double the vegetables because it’s too thin otherwise.

    20. posted by Stephen on November 20, 2014

      Yet another wonderful, warm soup that hits the spot! I am always looking for more soup recipes to share with my wife, who isn’t plant based. I knew this recipe might be in question because the amount of nutrition yeast involved. That wasn’t going to discourage me from going ahead with this meal, as it came highly recommended by so many other PD students.

      I had read one review from Wendy about the soup not thickening. I wasn’t too worried about that, but it was in the back of my mind as I prepared to make the creamy sauce. Thankfully it boiled and started to thicken and those concerns went away.

      I had thoughts of adding a third potato or more kale leaves, but kept to the recipe. I was able to eat this soup for 4 days, it kept very well in the refrigerator. As Jim mentioned, there was some concern about the amount of veggies just barely being covered by the 32 oz. of veggie broth. I didn’t want to dilute the veggie broth, so I kept an eye on the veggies and made sure the liquid didn’t drop too much.

      Overall I loved the flavor, as with many recipes, this soup was better the next day when the flavors had a chance to set up. Thank you Julie for a great recipe!

    21. posted by carol mccalment on December 19, 2014

      So good. Non PD husband and 92 year old mom really liked it. Ha. Mom went back twice. It’s a hit.

    22. posted by Sally4health on December 22, 2014

      Can’t wait to try it. Is there a substitute for cornstarch [don’t use since it’s gmo plus corn=sugar]? Thanks for another great one.

      • posted by Julie Marie on December 22, 2014

        You can substitute arrow root powder or potato starch if you are allergic to corn. The amounts may vary. Corn starch is available in organic form. I use conventional corn starch as many do and easily achieve optimal health, reverse disease, along with reaching and maintaining their ideal body weight.

    23. posted by Dorothy on August 23, 2015

      I’m on my second bowl of the soup. I need stop because I’m feeling full. My tummy says I am but my mouth says keep going! Oh the dilemma. I can’t believe how incredibly good this is! I know without a doubt there’s no sugar in it and yet there is a sweetness. I know without a doubt there’s no butter in it and yet there is such a buttery creamy taste and feel. It reminds me of eating a very very good new England clam chowder from a very expensive restaurant without clams and without all the additives that they put into their food. This is so good! Thank you Julie!

      • posted by Theresa Stimpert on July 24, 2017

        I didn’t read through the comments before we sat down to have this but my husband said the same thing, he could taste a sweetness too.

    24. posted by shess on November 15, 2015

      I have it on the stove right now! Can’t wait – oh my soymilks boiling gotta go

      • posted by shess on November 15, 2015

        This soup totally rocks! So good and so healthy! It tastes like its full of cream and cheese, but there’s not a thing in it I feel bad about eating

    25. posted by ohiodeb on November 23, 2015

      I love this soup! It’s on the stove right now. At the store today, I found marked down kale salad (kale, carrots, & cabbage). For a smokey taste, I use alder smoked salt. Just a touch. Leftovers will be frozen. So yummy. Thanks Julie

    26. posted by Lois S on June 27, 2016

      Great soup, I wasn’t able to cook over the weekend so thought I would make soup. I love it! I kind of miss having some bread with it any suggestions?

    27. posted by dianeb on July 2, 2016

      Is the nutritional yeast really needed to flavor this soup or can I omit it without compromising the flavor? I just cannot being myself to like it….

      • posted by MariLou Conner on August 27, 2016

        I’m having a hard time liking the nutritional yeast as well. I wish it wasn’t in so many recipes, but often I just leave it out and add more herbs and other seasonings.

        • posted by Julie Marie on August 28, 2016

          There are many creamy soups that do not use it. Try the Cream of Chick’n or the Cream of Celery.

    28. posted by veganinblack on July 5, 2016

      Cook once eat 2, maybe 3 times…A Protective Diet classic, Creamy Potato and Kale soup. Yes I eat hot soup in the summer. Its so good all year long. Dinner was a big bowl of soup and a few slices of Ezekiel bread. Lunch today was a side size organic salad of chopped baby greens, tomatoes, peas. corn and greens onions, dressed with PD Asian vinaigrette. I always add more water to thin out the boxed veggie broth and add lots more of the listed veggies in the recipe, this time I did also add broccoli to use it up. I do use my immersion blender on this one. Don’t forget the caraway seeds, i think this is the 1st time i added them and its magic. I also really like caraway seeds

    29. posted by amyreedy on December 19, 2016

      this soup is easily modified to re-create olive gardens zuppa tuscano. I started with a leek and a sweet onion. Use Julies dry browning technique. Then add the 4 cups of vegetable broth to stop the browning and scrap the bits off the bottom. Slice potatoes – I used about 5 average size. Add the caraway seeds and the salt. Cook until the potatoes are tender. Then add a batch of modified ground crumbles (see that recipe for details). then add 4 cups of soymilk, and some red pepper flakes. Then add a whole box of baby kale. plus 3/4 cup nutritional yeast. taste and add more crushed red pepper flakes if needed. 🙂

      • posted by Marie Cayuela on January 19, 2018

        Great recipe Amy! Thanks.

    30. posted by Jane Swart on January 22, 2018

      This was easy and delicious. I cooked it in the IP for 11 minutes. Next time I’ll add a lot more potato.

    31. posted by Josée Bellerose on January 23, 2018

      This soup is excellent. Thank you

    32. posted by Elissa Ward on January 20, 2021

      My big family loves this soup!! I made it for the first time, last night, and doubled the veg while keeping the liquid ratio the same and made it in the IP, under pressure 4 min, quick release, then added the thickened soymilk mixture. Three of my children told me this soup needs to be put in our regular meal rotation! It was absolutely a hit.

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    Potato and Kale Soup