Ham Potato Kale Soup Recipe
A delicious velvety potato soup with baby kale, ham and vegetables is a comforting meal on a chilly winter day.
Servings: 8 cups (give or take)
Calories: 432kcal
Ingredients
- 1 Tbs. of Butter
- 1 c Celery sliced
- 1 c Carrots peeled and sliced
- 5 c Russet Potatoes peeled and cubed ( 4 medium to large potatoes)
- 1 c Chopped Ham or Sausage optional
- 8 c Chicken Stock
- 2 c Baby Kale or Spinach
- Kosher Salt and Cracked Black Pepper to taste
- 1/2 c Dried Potato Flakes 2 ounce packet
Instructions
- Melt the butter in a soup pot over medium heat.
- Add the onion, celery and carrot to the pot; stir and sauté, about 5 minutes until tender.
- Next add the diced potatoes and ham; cover with stock and bring to a simmer. Season according to taste and simmer for 15 minutes until the potatoes are tender.
- Add the kale and potato flakes and cook 5 more minutes.
- Taste the soup and adjust for seasoning if needed.
- Serve hot with additional toppings, such as sour cream or shredded cheese, if desired.
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Notes
A slurry mixture may be used to thicken instead of the dried potato flakes if desired.
Nutrition
Serving: 1.5 cup | Calories: 432kcal | Carbohydrates: 62g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 507mg | Fiber: 8g | Sugar: 9g