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Vegan Potato Kale Soup

4.77 from 42 votes

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Get ready to grab a spoon and dip it into this creamy Vegan Potato Kale Soup! This warm, hearty bowl is oil free, vegan, and oh, so good! It cooks quickly in the Instant Pot or on the stove top, making it perfect for busy nights.

Two bowls of Potato Kale Soup with kale and potato in background

Potato soups are usually thickened with heavy cream, and often have the addition of cheese. But this soup is rich and creamy without those fatty dairy products.

And this potato soup is also great for those busy evenings. Whether you cook it in the Instant Pot or on the stove top, it can be ready in an hour. And leftover soup is great to put in a thermos to take to work or school.

What do you need to make this vegan potato kale soup?

Two bowls of Potato Kale Soup with kale in background

Potatoes – I used russet potatoes in my soup, but feel free to use red or yellow potatoes. I peel my potatoes, but if you want a more rustic soup, you can leave the peels on. For an even quicker soup, you can use frozen Southern style hash brown potatoes.

Onion, garlic, and celery – for added nutrients and flavor. If these are sauteed before adding the other ingredients, it will add an additional depth of flavor. But you can skip this step and just add everything except the cashews and non-dairy milk to the Instant Pot and set it to cook.

Vegetable broth – I like to use a couple of bouillon cubes with some water, but you can use any veggie broth you like.

Kale – This is a nutrition powerhouse! In fact, it’s one of the most nutrient dense foods on the planet.

Nutritional Yeast – This is an excellent source of Vitamin B12, and it adds a “cheesy” flavor to the soup.

Non-dairy milk and raw cashews – These add a richness and creaminess to the soup. The cashews are optional if you have a nut allergy or are avoiding them for their fat content.

Salt, pepper, and dry parsley – For added flavor.

How to cook this soup in the Instant Pot:

Two bowls of Potato Soup with kale and potato in background

Begin by sauteing the onions and celery on the Saute setting of the pot. Use a little water to keep the vegetables from sticking and scalding. When the onions are soft and translucent, add the garlic and saute for a minute or two, until the garlic is fragrant.

Add in the potatoes, kale, vegetable broth, nutritional yeast, dry parsley, salt, and pepper. Place the lid on the Instant Pot, turn the lever to seal, and cook on the Manual setting for 5 minutes. Let the pressure come down naturally.

Remove the lid from the Instant Pot. In a blender, puree the cashews with the non-dairy milk and 2 or three cups of the soup.

Pour the pureed mixture back into the pot and stir it in for a nice thick soup.

How to cook this soup on the stove top:

Follow the same basic instructions as cooking in the Instant Pot, but instead of cooking the soup at pressure, bring it to a boil on the stove. Then reduce the heat and cook on medium low until the potatoes are tender.

Finish the same way as cooking in the Instant Pot by blending the nondairy milk, cashews, and part of the soup, and adding it back into the pot.

The finished soup is the thickest, creamiest soup I’ve ever made! It’s so rich and delicious! Hard to believe there’s no cream in this!

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Two images of Potato Kale Soup with kale and potato in background, with Pinterest title between them

Here are more delicious vegan soups!

Are you an Instant Pot fan? Then don’t miss my roundup of 25 oil free vegan Instant Pot recipes from around the web!

And if you’re a kale lover, don’t miss out on my Sauteed Kale with Garlic and Onions!

Make this Vegan Potato Kale Soup and let me know what you think by leaving a comment and a star rating below. I love to hear from you!

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Two bowls of Potato Kale Soup with kale and potato in background

Vegan Potato Kale Soup

Teresa Sklenicka
Get ready to grab a spoon and dip it into this creamy Potato Kale Soup! This warm, hearty bowl is oil free, vegan, and oh, so good! It cooks quickly in the Instant Pot or on the stove top, making it perfect for busy nights.
4.77 from 42 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 8
Calories 342 kcal

Ingredients
  

  • 1 onion diced
  • 2 celery stalks diced
  • 5 cloves garlic. minced
  • 8 cups diced potatoes
  • 2 cups chopped kale
  • 3 ½ cups veggie broth
  • cup nutritional yeast
  • 2 teaspoons dry parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup raw cashews (optional)
  • 1 cups non-dairy milk

Instructions
 

To cook in the Instant Pot:

  • On the Saute setting, saute the onion and celery until the onion is tender. Use a small amount of water to keep the vegetables from sticking.
  • Add in the garlic, and saute for another minute or two.
  • Add the potatoes, kale, vegetable broth, nutritional yeast, dry parsley, salt, and pepper. Cook on the Manual setting for 5 minutes, with a natural pressure release.
  • Place two or three cups of the potato soup mixture in a blender with the cashews and non-dairy milk. Blend until smooth. Pour this mixture into the Instant Pot.

To cook on the stove top

  • In a large stockpot, saute the onions and celery, adding small amounts of water as necessary to keep the vegetable from sticking and to deglaze the pan.
  • When the onions are soft and translucent, add the garlic and saute for about 2 more minutes, until the garlic is fragrant.
  • Add in the potatoes, kale, veggie broth, nutritional yeast, dry parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook for 15 to 20 minutes, or until the potatoes are tender.
  • Place two or three cups of the potato soup mixture in a blender with the cashews and non-dairy milk. Blend until smooth. Pour this mixture into the soup pot and stir to combine.

Notes

The cashews add a wonderful creaminess to this soup. If you are on a nut free diet, they can be left out and the soup is still absolutely delicious!

Nutrition

Calories: 342kcalCarbohydrates: 62.6gProtein: 13.4gFat: 5.6gSodium: 744.4mgFiber: 9.3gSugar: 4gVitamin A: 370.8IUVitamin C: 26.56mgCalcium: 97.14mgIron: 2.2mg
Keyword Instant Pot, Oil Free, Potatoes, Soup
Tried this recipe?Let us know how it was!

Nutrition calculations are approximate.

By on January 26th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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