Katie's Healthy Bites: Potato & Kale Soup

When it comes to creating soups, the possibilities are endless. Here is a creamy soup that's as filling as you can get and includes some hearty cool-weather veggies.

After all the holiday hubbub, there's nothing more comforting than a simple, winter soup. I love soup all year, but in the winter I just crave it! Better still, soups are a wonderful way to celebrate seasonal flavors and clean out the fridge of leftover ingredients.

When it comes to creating soups, the possibilities are endless. Here is a creamy one that's as filling as you can get and includes some hearty cool-weather veggies. My friend shared this recipe (originally from a Moosewood Cookbook) after she made it for Thanksgiving. I reworked it a bit and made it my own.

Potato and Kale Soup

8 servings
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup yellow onions, finely chopped
1 cup leeks, sliced
1/2 cup celery
1/4 cup white wine
4 cups low-sodium vegetable broth
2 cups water

3 cups potatoes, peeled and diced (I kept the skin on; you can see flecks of brown in the sauce)

1 1/2 cups parsnips, sliced
1/2 cup carrots, diced
1 tablespoon Dijon mustard
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1 teaspoon dried sage
1 cup 1% milk
1 bunch of kale, stems removed and diced
Salt and pepper, to taste

In a large dutch oven, heat the olive oil over medium heat. Sauté the garlic, onions, leeks, celery and carrots for 5 minutes until softened. Add the wine and cook for another 2 to 3 minutes to reduce. Add the stock, potatoes and parsnips. Simmer for about 20 minutes, partially covered, until the potatoes and parsnips are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, herbs and milk.

In a sauté pan, gently wilt the kale with 1 to 2 tablespoons of water. When the kale is tender, add it along with the cooking liquid to the soup. Season with salt and pepper and serve.

Nutrition Info:

Calories: 132; Fat: 2.45 grams; Saturated Fat: .5 grams; Protein: 4.5 grams; Carbohydrates: 23.5 grams; Cholesterol: .85 milligrams; Sodium: 396 milligrams; Fiber: 4.1 milligrams

Keep Reading

Next Up

Katie's Healthy Bites: An Unusual (& Yummy!) Kale Pesto

This recipe features an unusual pesto ingredient: kale greens. Make it and spread it on pizza, pasta or crusty bread for a great appetizer.

Katie's Healthy Bites: Marvelous Mushrooms

We tend to associate nutritious fruits and veggies with bright beautiful colors, but don’t be fooled -- mushrooms are earthy gems that are packed with nutrients.

Katie’s Healthy Bites: Summer Salads

Beat the heat of the season, with a light, refreshing, summer salad! It’s finally time for some really fresh produce. Experiment with seasonal fruits and vegetables from your local farmer’s market. Next time you go to a neighborhood barbeque use these tips and bring a salad that will leave your friends wanting more than just hot dogs and hamburgers.

Katie's Healthy Bites: Grilled Fruit

Katie Cavuto Boyle explains how to grill fruit and which fruits to use on your grill this summer.

Katie's Healthy Bites: Heirloom Tomatoes

Few can resist taking a bite out of a fresh-picked local tomato, and now that tomato season is in full bloom, heirloom varieties are at their ripest.

Katie's Healthy Bites: Salt Varieties

Salt doesn’t need to be an enemy. When you cook at home, a dash from your own shaker can really boost a dish, and if you’re mindful, you don’t have to go entirely without. Learn more about sea salt, kosher salt, iodized salt and regular table salt.