This dairy free potato kale soup recipe is creamy, rich, and incredibly flavorful. Using simple ingredients and just one pot, this soup comes together in under an hour on the stovetop.
For Coconut Bacon (Optional)
Instructions for the Soup
In a large pot, heat 2 Tablespoons of olive oil to medium low. Add onion and thyme. Sauté for 5 minutes until onion is softened. Add garlic and sauté 3 minutes.
Add white wine vinegar and stir quickly to deglaze the pot.
Add coconut milk, vegetable broth, potatoes, salt, and pepper. Bring to a boil and cook 5 minutes.
Decrease heat to simmer and cover. Simmer for 20 minutes. Scoop out 2 cups of the soup from the pot and add to a blender. Give it a quick pulse, then pour back into the pot. Add kale and stir to combine. Cover and cook 5 minutes minutes until kale is tender and wilted.
Serve it up with warm baguette, crispy coconut bacon, fresh herbs, or whatever you fancy – then enjoy!
Instructions for Coconut Bacon
Preheat oven to 325º. Line a baking sheet with parchment paper.
Combine tamari/soy sauce, maple syrup, pepper, and paprika in a small mason jar and shake well to combine. You could also whisk it together in a bowl, but I find the mason jar method so much easier!
Add coconut shreds to a ziplock bag and pour in the liquid mixture. Shake well to make sure it’s all coated. Spread the shreds onto the baking sheet and place in the oven. Bake 15-20 minutes, tossing every 5 minutes. Do NOT overcook. They crisp up as they cool.