This creamy kale soup recipe is a total lifesaver. It is only 4 ingredients and is ready in less than 30 minutes! Plus, it’s super healthy because it is just broth, kale, potatoes, and cheddar cheese! The texture is so velvety smooth that it’s hard to believe it’s just 4 ingredients, requires no sautéing, no making-of roux, and no fancy ingredients. It’s the perfect recipe for when your calendar is crazy busy!

the kale soup in a hand made bowl with Italian crackers on a wooden board

Table of contents

Why We Love Creamy Kale Soup

Friends, I have the perfect healthy weeknight recipe for you for busy evenings! It’s easy, creamy, cheesy, filling, and your kids won’t even mind that there’s kale in it! This creamy kale and cheese soup paired with some crunchy garlic bread will make you the hero of weeknight dinners.

This soup only requires 4 ingredients, that’s right – f o u r. It’s naturally gluten-free and made of ingredients that you’ll feel thrilled to feed your family. Not to mention they joy you’ll feel when they scarf it down as quickly as mine did!

I’ve made kale soup recipes before like turkey sausage and kale soup and potato and kale soup with sausage, but this creamy potato kale soup take the cake because of how simple it is. In fact, it’s so easy to make that my 4th grader whipped this up for us one night! Don’t you love the idea of making something so yummy that your kids are inspired to make it?

two bowls of soup with an aqua bowl dish of kosher salt

Key Ingredients For This Pureed Kale Soup Recipe

Kale

Kale is a bitter plant, but its deep, earthy flavors is perfect for soup recipes! And don’t worry, the bitterness will dissipate as the kale cooks. Keep in mind that curly kale, especially those darker in color, is the most bitter variety of the plant. If you want to try to mellow out the bitterness before you even cook it, try soaking it in cold water with a pinch of salt before cooking.

Chicken Broth

Use whatever kind of chicken broth you like, but keep sodium in mind. If you choose low-sodium chicken broth, you will probably want to add a bit of salt to taste. That route would allow you to control the amount of sodium that goes into your soup.

While chicken stock will create a richer flavor, if you want to keep this recipe vegetarian you can feel free to use vegetable stock instead.

Potatoes

Yukon Gold is your best bet for this recipe because of it’s ultra-creamy texture after being boiled and pureed, but you can use any waxy, thin-skinned potato you like. As long as the potato is lower in starch and higher in moisture, it will react well to boiling.

Sharp Cheddar

Freshly shredded sharp cheddar is sublime in this soup! If you want a tangier taste, try using extra-sharp!

side view of the soup bowls with lacinato kale on a wooden board with soup spoons

Step By Step Instructions To Make Creamy Kale and Cheese Soup

Step 1: Boil

Bring your broth and potatoes to a boil in a large saucepan, and then reduce the heat to maintain a simmer. Cook until the potatoes are tender when pierced with a fork, which should take about 12 to 15 minutes.

Step 2: Add Kale

Add the kale and stir to wilt. Cook, stirring occassionally, until the kale is bright green and tender. This should take about 5 minutes, and then you can remove the mixture from the heat.

Step 3: Puree

Carefully puree the mixture in two batches with either a blender or an immersion blender. We recommend two batches because the heat from the mixture can cause your blender to sort of…explode.

Step 4: Add Cheese

Finally, stir (or fold, if you’re a Schitt’s Creek fan) in your cheese to put the finishing touch on this creamy and cheesy soup!

two bowls of 4 ingredient soup made with kale, potatoes, and cheddar

FAQs and Expert Tips

How long will this soup keep?

This soup is good for 4-5 days kept in an air tight container in the refrigerator. Rewarm it on the stovetop on low-medium heat.

Can this be frozen?

This soup is better when it is freshly made. If you do plan to freeze it, do not add the cheddar. Without the cheese it can be frozen for 3 months. Once you thaw it, reheat it, and then stir in the cheddar cheese.

Additional Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
the creamy pureed kale soup in a ceramic bowl

4 Ingredient Creamy Kale Cheddar Soup

★★★★★

4.7 from 3 reviews
  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 6 1/2 cups, 4 servings 1x
Print Recipe

Description

This creamy kale soup recipe is a total lifesaver. It is only 4 ingredients and is ready in less than 30 minutes! Plus, it’s super healthy because it is just broth, kale, potatoes, and cheddar cheese! The texture is so velvety smooth that it’s hard to believe it’s just 4 ingredients, requires no sautéing, no making-of roux, and no fancy ingredients. It’s the perfect recipe for when your calendar is crazy busy!

Ingredients

Scale
  • 1 32-ounce box chicken broth
  • 4 cups, peeled 1-inch dice potatoes (20 ounces) *See note
  • 4 packed cups chopped kale leaves
  • 6 ounces shredded sharp cheddar

Instructions

  1. 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.
  2. 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.
  3. Carefully puree in two batches in a blender or with an immersion blender.
  4. Stir in cheddar.

Notes

Freezing Instructions

This soup is better when it is freshly made. If you do plan to freeze it, do not add the cheddar. Without the cheese it can be frozen for 3 months. Once you thaw it, reheat it, and then stir in the cheddar cheese.

Which Potatoes To Use

I recommend using Yukon Gold potatoes, but any thin-skinned and waxy potato variety will work fine.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: about 1 3/4 cups
  • 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

Keywords: creamy kale soup, pureed kale soup, kale and cheese soup, kale cheddar soup, 4 Ingredient Soup, Creamy Potato Kale Soup, Creamy Kale and Cheese Soup

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.