When out for dinner, I always feel really trendy when I order chilled soup (or gazpacho) as an appetizer. You can imagine how I felt when I made it at home: swanky and ready to host a dinner party! In all seriousness, making this chilled kale soup was super easy and ended up being fabulous leftovers.
It’s loaded with healthy kale and roasted potatoes, to give it some density. I topped Hubs and I’s soup with crouton for that extra crunch. Totally worth it! If you don’t have a few extra croutons, add a piece of raw kale as a garnish. Just as pretty.
Enjoy this yummy chilled soup! If you’re reading this in cold winter months, I tried this soup piping hot before I chilled it. It’s just as good. See, it’s a soup with options!
- 4 tablespoons butter
- 3 large russet potatoes
- 1/4 of a yellow or sweet onion, chopped
- Salt and pepper
- 5 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 3 packed cups kale, stems removed
- 1 cup milk
- Croutons (optional)
- In a large pot, melt the butter over medium heat. Once bubbling, add the potatoes and onion. Cook, stirring every so often, until very light golden brown. Sprinkle with salt and pepper, then add the garlic. Saute for 1-2 minutes.
- Pour the 6 cups of broth over the potato/onion mixture. Add the kale and bring it to a simmer, 5-8 minutes. You'll want the kale to be bright green.
- Remove soup from heat. Puree the soup (note: I had to do mine in batches, that's ok! Just pour the pureed soup into a separate pot).
- Bring the pureed soup to a simmer, adding the milk and salt and pepper to taste.
- Serve warm or chilled (