Dairy Free Potato Kale Soup

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. 

This soup right here. I don’t even know where to start. It’s out of this world. Tender new potatoes and wilted kale in the creamiest dairy-free base ever. All of it takes shape in one pot and with minimal clean-up. In a nutshell, this is comfort food perfection.

In the 6 years that we’ve been blogging, we’ve made A LOT of recipes. 400-ish of which have made it to the blog and probably another 400 never made the cut.

Every single recipe we share is special. There’s a lot of time and effort put into testing, photographing, editing, and writing before it ever gets posted. By the time it’s ready to post, I feel like it’s one of my “babies.” Then it’s released into the world wide interweb where it sinks or it swims. 😬😬😬 Will you guys love it and make it over and over again? Will you think it tastes like crap or it’s too complicated to make?

I could pull the good parent card and claim that I love every recipe equally. But that wouldn’t exaaaaaactly be true. I do love them all. But I definitely love some recipes more than others. This soup. It’s one of those recipes.

It was love at first taste with this soup. I portioned out a little “taster” bowl and let it cool by the stovetop, thinking we would each try a bite and make necessary adjustments. Instead, I tried that first bite and my eyes got real big. I looked from the pot to the bowl and back to the pot and I said something like “holy shit, Clark. this is good.”

So we didn’t make a single change to it. It was perfect on the very first try – and that’s something that *almost* never happens. ✨ I don’t need to ask questions or analyze why it worked so well. We’re just gonna give the credit to Clark’s memaw because this recipe was the first thing we cooked in the snazzy red pot she gifted us for Christmas. It’s as simple as that.

Make it. Make it tonight, in fact. This soup is easy enough to make on a busy weeknight – from start to finish, it takes less than an hour. Then you’re cozying up with a warm bowl of your new favorite potato kale soup. Made from scratch, by you, with just a handful of simple ingredients and a pinch of magic.

Dairy Free Potato Kale Soup

★★★★★

4.8 from 13 reviews

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.

• Author: The Fitchen
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Dinner
• Method: Stovetop

Scale 1x2x3x

Ingredients

Soup Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 4 sprigs fresh thyme
• 3 cloves garlic, minced or press
• 1 Tablespoon white wine vinegar
• 2 – 15 oz. cans whole coconut milk, well-shaken
• 2 cups vegetable broth
• 4 cups red potatoes, cubed
• 1/2 to 1 Tablespoon sea salt, to taste
• 1 Tablespoon black pepper
• 2 cups kale

For Coconut Bacon (Optional)

• 1 cup coconut shreds
• 1 Tablespoon tamari or soy sauce
• 1 Tablespoon maple syrup
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

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.

Nutrition

• Serving Size: 1
• Calories: 290
• Sugar: 4 g
• Sodium: 1123 mg
• Fat: 22 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 4 g

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