Sweet Potato Kale Soup
Sweet Potato Kale Soup is a comforting, nourishing dish that brings simple ingredients together in a bold and satisfying way. Made with sweet potatoes, which become soft and release their natural sugar into the broth. Kale adds a hearty texture and slight bitterness that balances the soup perfectly. Together, they create a rich, earthy flavor that feels wholesome without being heavy.
The base starts with onions, garlic, and a hint of spice, sautéed until fragrant. Then add sweet potatoes and simmer in vegetable or chicken broth until fork-tender. Chopped kale is stirred in near the end, just long enough to wilt but still hold a little bite. A splash of lemon juice or apple cider vinegar right before serving brightens everything up. It cuts through the richness and tying the flavors together.
What makes this soup stand out is its versatility. You can keep it simple for a light meal, or bulk it up by adding white beans, quinoa, or shredded chicken for extra protein. Also, it’s naturally gluten-free, and easy to make vegan with just a few swaps.
Perfect for meal prep, Sweet Potato Kale Soup stores well and even tastes better the next day as the flavors deepen. It’s a one-pot, no-fuss recipe that turns basic produce into something hearty and flavorful, ideal for cozy nights, quick lunches, or a reset meal after heavier eating days.
Whether you serve it with a slice of crusty bread or a handful of toasted seeds on top, this soup is a reminds us that good food doesn’t have to be hard to make. It just needs the right ingredients, a little care, and a bowl big enough to hold all the goodness.
“Watch the video below to see the full step-by-step process in action. It’s an easy guide to help you follow along and get the best results.”
Sweet Potato Kale Soup
Ingredients
- 6 slices bacon-chopped
- 1-2 shallot-diced
- 2 cloves garlic-minced
- 2 large sweet potatoes-peeled and diced
- 1/2 tsp dried thyme
- 1/2 cup cream-optional (I use almond milk)
- 2 tbsp olive oil
- 3 carrots-diced
- 3 cups chicken broth
- 1 bay leaf
- 1 cup kale-roughly chopped
- salt and pepper to taste
Instructions
- In a dutch oven cook bacon over medium until crispy. Remove to a paper towel lined plate. Leave the bacon grease in the dutch oven.
- To the bacon grease add the onions and carrots and cook until softened, about 5-8 minutes. Add garlic and cook 1 more minute.
- Stir in broth, sweet potato, bay leaf and thyme. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Remove the bay leaf. Remove half to 1/3 of the potato mixture-depending on your liking.
- With an immersion blender or use a regular blender, blend until smooth. If using a regular blender return puree to dutch oven.
- Stir in kale and cook until wilted. Add cream or milk and stir. Season to taste with salt and pepper.
- Top with bacon and serve.