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Potato Kale Soup
Source: dLife

A creamy white soup, made with potatoes and kale.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 158.8
Total Carbs 28.6 g
Dietary Fiber 4.7 g
Sugars 5.4 g
Total Fat 3.2 g
Saturated Fat 0.4 g
Unsaturated Fat 1.7 g
Potassium 743.7 mg
Protein 4.7 g
Sodium 581.6 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  fresh chopped onion
0 1/2 cup  chopped leeks
0 1/2 tsp  salt
1 tbsp  vegetable oil
4 cup  vegetable broth
4 cup  Potatoes, with skin, fresh, diced
0 1/4 tsp  fennel seed
0 1/2 cup  fresh chopped celery
2 tbsp  white wine
0 1/2 tsp  dried dill weed
2 tsp  dijon mustard
2 tbsp  fresh chopped green onion
1 1/2 tbsp  fresh basil
0 1/2 cup  evaporated skim milk
4 cup  kale, chopped
1 pinch  salt and pepper
1 each  fresh lemons
  1. In a 3- or 4-quart covered soup pot, saute the onions, leeks, and salt in the oil on low heat for about 5 minutes, until tender.
  2. Add the stock and bring to a boil.
  3. Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes until tender.
  4. In a blender or food processor, puree the soup in batches until smooth.
  5. Return the soup to the pot and stir in the mustard, scallions, basil, and evaporated skim milk
  6. In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup.
  7. Add salt and pepper to taste, and lemon juice, if desired.
  8. Carefully reheat the soup until it is very hot but not boiling.

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