4 ingredient kale cheddar soup
by Katie Webster
September 9, 2016 (updated 10/12/20) Jump To Recipe
Friends, do I have a soup recipe for you!!! It is a total lifesaver. It is only 4 ingredients and ready in less than 30 minutes. And it’s super healthy because it is just broth, kale, potatoes and cheddar cheese! The texture is so velvety. It’s hard to believe that it is just 4 ingredients, and requires no sautéing, no making of roux, no fancy ingredients. It’s the perfect recipe for this time of year when the calendar is crazy busy. You’ll be all boom! Dinner’s done.
My girls both have fall birthdays, so when school starts up in the fall, we give them new responsibilities and privileges (and another dollar for allowance.) This is all part of the duct tape parenting thing that we started last summer. This school year, my older daughter (who turns 10 this week) is now in charge of making dinner one night a week. Wednesday nights.
I’m hoping Wednesdays will be a cooking free day for me, and I can do the majority of my office work on Wednesdays. Emails, writing and phone calls. I love making dinner, but I have to say it has been amazing letting her do it instead.
On her first week, she prepared cheese quesadillas and salad and we all loved it! She even made salad dressing from scratch. With maple syrup in it! Awww, a girl after my own heart! This week she made pasta with 5 minute pesto and salad with chunks of baked tofu. Her idea! {Can you see me beaming with pride?}
She’s been giving me a list of ingredients to buy for her, and I will pick them up at the grocery store.
I’m sure she’ll end up having a handful of recipes she gets comfortable with. But for now, she sounds psyched to try out as many as she can. I recently caught her printing recipes off of my blog and others.
As I sat down to type this post today, I called her into the other room to let her know that I have another idea for an easy recipe for her. This 4 Ingredient Kale and Cheddar Soup! She loved the idea since she loved the soup when I made it. We had this for dinner, with garlic bread, and the whole family, in fact, cleaned their bowls. I was the hero of the evening. Next time it will be her.
For more like this, check out this Ultimate Guide to Kale!
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4 ingredient kale cheddar soup
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 1/2 cups, 4 servings 1x
- Category: Soup
- Method: Stove top
- Cuisine: American
Description
You’re going to love this easy Kale Cheddar Soup recipe. It is only 4 ingredients and ready in less than 30 minutes. And it’s super healthy because it is just broth, kale, potatoes and cheddar cheese! The texture is so velvety. It’s hard to believe that it is naturally gluten-free, and requires no sautéing, no making of roux, no fancy ingredients.
Ingredients
- 1 32-ounce box chicken broth
- 4 cups, peeled 1-inch dice potatoes (20 ounces)
- 4 packed cups chopped kale leaves
- 6 ounces shredded sharp cheddar
Instructions
- Bring broth and potatoes to a boil in a large saucepan. Reduce heat to maintain a simmer, and cook until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
- Add kale, and stir to wilt the kale. Cook, stirring occasionally, until the kale is bright green and just tender, about 5 minutes. Remove from the heat.
- Carefully puree in two batches in a blender or with an immersion blender.
- Stir in cheddar.
Nutrition
- Calories: 186.49 cal
- Sugar: 2.58 g
- Sodium: 306.38 mg
- Fat: 8.69 g
- Saturated Fat: 4.51 g
- Trans Fat: 0.25 g
- Carbohydrates: 17.54 g
- Fiber: 1.85 g
- Protein: 9.79 g
- Cholesterol: 24.45 mg
What kind of potatoes are best for this recipe? I was thinking Yukon Golds or maybe even Idaho, but they can end up really mushy but maybe that’s a good thing for a pureed soup. I can’t wait to try this. I have loads of kale on hand but not potatoes.
Either work, but I recommend a thin skinned potato such as red or white.
This soup is so simple and delicious. We have tons of kale from the garden and this is a great way to use it. The only thing I added was some carrot because I had it in the house. This is a new go-to recipe for us!
★★★★★
Hi Lynn. So glad you discovered this recipe. Yay for kale in the garden. I didn’t grow any this year and I am missing it! I love the addition of carrot. Good idea. Have a great weekend.
I have made this and I do like it. Even better with some crispy hash browns!
Yum! We made this last night, but added a couple things to just use up what we had in the fridge. But this recipe is a fantastic base. We browned a couple slices of bacon first, crumbled and set aside. Then cooked some onion and garlic in the bacon grease before we added the broth and potatoes. Topped the soup with the bacon crumbles and proceeded to inhale hehe. Thanks for the great use of our fresh kale from the garden!
★★★★★
Great, easy, healthy soup!
I added a large onion, some small carrots, red pepper and lemon pepper salt since the broth I used was very low salt and the broth needed pizzaz.
Going to go buy an immersion blender; I liquified it in my blender which was fine but added work.
★★★★
Just stumbled upon this recipe — looks great! Do you think it would come out okay in the crockpot?
Absolutely! Please let me know how it turns out.
About how many potatoes are needed? Thank you
It depends on the size of the potatoes. If you have access to a scale you’ll want about 20 ounces. That’s about two large or three medium.
Can’t wait to try this recipe right now! Quick and healthy dinner!