Go Back
+ servings
5 from 2 votes
Bowl of Vegan Potato Kale Soup with Spoon
Creamy Vegan Potato Soup with Kale and Smoked Almonds
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This hearty vegan potato soup is rich, creamy, packed with kale and the flavors of Dijon and garlic, and topped with smoky roasted almonds.
Course: Soup
Cuisine: American
Servings: 6
Author: Alissa
  • 2 tbsp. olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 4 cups vegetable broth
  • 1 ½ lbs. red potatoes cut into 1 inch cubes (4 cups)
  • 2 cups unflavored soy or almond milk
  • 2 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 6 cups kale leaves stemmed and torn into bite-sized pieces
  • ½ tsp. salt or to taste
  • ½ tsp. pepper
  • 2 scallions chopped
  • smoky roasted almonds finely chopped
  1. Coat large saucepan or Dutch oven with oil and place over medium heat. Add onion and sauté until softened, 5 minutes. Add garlic and sauté another minute.
  2. Add broth and potatoes. Raise heat to high and bring to a simmer. Allow to simmer, uncovered, until potatoes are soft, about 20 minutes.
  3. Add milk, vinegar, mustard and kale leaves. Stir well and bring back to a simmer. Allow to simmer just until kale leaves are tender and bright green, about 3 minutes. Season with salt and pepper.
  4. Ladle into bowls. Top with scallions and smoky roasted almonds.