Dinner

Creamy Potato Kale Soup with Coconut Milk Recipe

ByRafael Mansero November 30, 2025November 30, 2025

Introduction

This Potato Kale Soup is a comforting and nourishing dish perfect for chilly days. Creamy coconut milk adds richness, while kale and potatoes provide hearty texture and flavor. It’s an easy, flavorful meal that comes together in under an hour.

A close-up view of a thick soup in a white bowl with a dark rim, filled with large light yellow potato chunks, chopped dark green kale leaves, and small pieces of orange and white vegetables all mixed in a creamy yellow broth with visible herbs and spices; behind the bowl, there are pieces of light brown bread resting on a white marbled surface sprinkled with small red chili flakes and bits of kale. 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. Cook for another minute, stirring often to release the aromas.
Step 3: Add the potatoes and vegetable stock, then stir to combine. Bring the mixture to a boil, reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the potatoes are fork tender.
Step 4: Stir in the kale and coconut milk. Cook for another 2-3 minutes with the lid on until the kale softens slightly.
Step 5: Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally with crusty bread on the side.

Tips & Variations

Use Yukon Gold or other waxy potatoes for a creamier texture that holds its shape well during cooking.
Swap Tuscan kale for spinach or Swiss chard if preferred; add these greens in the last few minutes of cooking as they wilt faster.
Add a squeeze of lemon juice or a splash of apple cider vinegar before serving to brighten the flavors.
For extra protein, stir in cooked white beans or lentils along with the kale.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A deep bowl filled with creamy soup that has three main visible layers: large chunks of pale yellow potatoes, shredded dark green kale leaves scattered throughout, and small diced bits of orange carrot and light green celery mixed in a light yellow, slightly thick broth with visible black pepper seasoning. The bowl is white with a thin dark blue rim, sitting on a white marbled surface, with folded light blue and white cloth napkins partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute coconut milk with regular cream or plant-based cream alternatives like cashew cream, though coconut milk adds a nice subtle sweetness and creaminess that’s hard to replicate.