Creamy Baby Red Potato and Kale Soup

Wednesday Jan 16 | BY |
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potato_kale_soup_actual (2)This comforting, healthy soup is perfect for those cold winter nights.

Our family garden has kale this winter. That’s right, kale is so durable it grows during Christmas in Idaho! Warm up this holiday season with some healthy soup. While you can use any type of kale you find, this recipe is a combination of green curly kale and dark blue kale. Enjoy!

Prep time: About 30 minutes

Yield: Serves 4-6


3 cups water
4 cups baby red potatoes, cubed
4 cups kale, julienne sliced
3 cups almond milk
1 cup onions, chopped
2 tablespoons olive oil
1 garlic clove, crushed
Mineral sea salt, to taste
Black pepper, to taste


Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt & pepper.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at


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  1. I’m excited to try this recipe as written, then using cocunut milk instead of almond milk. Great vegan recipe, thank you for sharing!

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