Katie Austin

Creamy White Bean + Kale Potato Soup

Creamy White Bean + Kale Potato Soup

Discover fall flavors with this delightfully simple yet incredibly delicious veggie soup recipe. Overflowing with nutrients and proteins courtesy of an array of flavorful vegetables, this vegetarian easy-to-make dish will not only satisfy your taste buds but also leave you wonderfully full, yearning for another spoonful. Get ready to indulge in a bowl of wholesome goodness that celebrates the return of soup season!! And feel free to sub out or leave out the splash of cream to make it dairy-free!!


1/2 cup celery, diced

1/2 cup carrots, diced

1/2 cup yellow onion, diced

1/2 cup potatoes, diced & peeled

2 cups kale, stemmed & finely chopped

1 cup white beans

1 box veggie /chicken broth, or appx. 32 oz.

2 tablespoons butter

1 tablespoon flour

1/4 cup basil

Splash of heavy cream

Seasonings: garlic powder, pepper, Vegeta

The recipe:

Prep all your veggies by dicing your celery, carrots, onion, and potatoes. Then stem your kale and finely chop.

In a stock pot, sauté the vegetables in your butter until lightly softened and translucent, about 3-5 minutes.

Add your flour to help make your soup thicker, then add your chicken/veggie stock. Season with your garlic powder, pepper, and vegeta to your liking.

Stir once more and add in your diced potatoes, then bring the soup to a boil till the potatoes are cooked all the way through.

Once potatoes are cooked through, add in your white beans, kale, basil, and a splash of heavy cream.

Stir then simmer till kale is wilted.

Enjoy!! xx