Best 7 Potato Kale And Oyster Soup Recipes

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Potato, kale, and oyster soup is a classic dish that is hearty, flavorful and packed with nutrients. This delicious and comforting soup is a great way to warm up on a cold day or enjoy it as a light and satisfying meal. Whether you're a seasoned cook or a beginner, this guide will provide you with everything you need to know to create the perfect bowl of potato, kale and oyster soup. From selecting the best potatoes and kale to choosing the right oysters, we'll cover all the essential ingredients and steps involved in making this flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE KALE AND POTATO SOUP



Portuguese Kale and Potato Soup image

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Provided by Ruth Cousineau

Categories     Soup/Stew     Potato     Dinner     Lunch     Sausage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Winter

Yield Makes 4 (main course) servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

Steps:

  • Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
  • Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

POTATO, CORN, AND KALE SOUP RECIPE BY TASTY



Potato, Corn, And Kale Soup Recipe by Tasty image

Here's what you need: medium potatoes, medium carrots, celery, medium onion, olive oil, yellow corn, chicken breast, kale, dried basil, garlic, rosemary, black pepper, chicken stock

Provided by Sophia Raspanti

Yield 6 servings

Number Of Ingredients 13

4 medium potatoes, diced into small cubes
3 medium carrots
2 stalks celery
1 medium onion
1 tablespoon olive oil
12 oz yellow corn
1 chicken breast, thinly sliced
1 bunch kale
2 teaspoons dried basil
2 teaspoons garlic
1 teaspoon rosemary
1 teaspoon black pepper
8 cups chicken stock, or vegetable stock

Steps:

  • Dice potatoes, carrots, celery, and onion and add to a large pot. To this, add olive oil and sauté, adding small amounts of stock if necessary.
  • Add spices and the remainder of stock and bring to a boil.
  • Boil for about 20 minutes, and reduce to a simmer, adding additional water if necessary,
  • Once potatoes become soft, add chicken and corn. Continue to simmer until the chicken is fully cooked.
  • About five minutes before serving, stir in kale and allow to soften.
  • Serve while hot. (Balsamic vinegar recommended).
  • Enjoy!

Nutrition Facts : Calories 1241 calories, Carbohydrate 115 grams, Fat 79 grams, Fiber 4 grams, Protein 12 grams, Sugar 19 grams

CHILLED KALE AND POTATO SOUP



Chilled Kale and Potato Soup image

A spicy spinoff of a popular Irish dish.

Provided by Dani L.S.F.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 2h50m

Yield 2

Number Of Ingredients 13

1 ½ cups beef broth
1 cup water, or more as needed
1 large red potato, peeled and diced
1 clove garlic, sliced
½ onion, finely chopped
1 fresh red chile pepper, seeded and chopped
6 leaves kale, finely chopped, stems included
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground allspice, or to taste
salt and ground black pepper to taste
2 slices bacon
2 dried sage leaves, crushed

Steps:

  • Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.7 g, Cholesterol 9.9 mg, Fat 5.1 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 843.9 mg, Sugar 4 g

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

POTATO, KALE AND OYSTER SOUP



Potato, Kale and Oyster Soup image

Make and share this Potato, Kale and Oyster Soup recipe from Food.com.

Provided by Ashley U

Categories     Chowders

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons vegetable oil
3 onions, thinly sliced
2 lbs yukon gold potatoes, peeled, and thinly sliced
10 cups chicken stock
1 teaspoon salt
1 lb kale, stems removed and washed
1 quart oyster, cut into four pieces if large

Steps:

  • Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
  • Puree the soup in a food processor, and return to the pot. Bring to a simmer.
  • Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
  • Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.

KALE AND POTATO SOUP



Kale and Potato Soup image

Provided by Marian Burros

Categories     easy, quick, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 bunch kale (about 1 pound)
2 pounds Yellow Finn or other flavorful boiling potatoes
2 quarts water
1 teaspoon salt
1 sliced garlic sausage (optional)
Extra-virgin olive oil

Steps:

  • Remove the stems from the kale, wash the leaves and cut them into strips about half an inch wide. You should have about 6 to 8 cups.
  • Peel the potatoes, and chop them up very fine. Add the salt to the water, and bring it to a boil. Add the chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale, and cook 2 minutes more. Taste for seasoning, and add salt if necessary. Serve with a splash of olive oil and, if desired, the garlic sausage heated briefly in the soup.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 657 milligrams, Sugar 4 grams

POTATO AND KALE SOUP



Potato and Kale Soup image

Make and share this Potato and Kale Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Potato

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 7

4 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 potatoes, peeled and sliced
4 cups water
1/2 lb kale, trimmed and shredded
1/4 teaspoon black pepper (to taste)

Steps:

  • In a large pan, cook onion in oil until tender.
  • Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
  • Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.

Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 1.5, Sodium 85.5, Carbohydrate 74, Fiber 10.4, Sugar 4.9, Protein 11.1

Tips:

  • Prep your ingredients beforehand. Chop the kale, potatoes, and oysters before you start cooking to save time.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
  • Cook the potatoes until they are tender. This will take about 15 minutes.
  • Add the kale and oysters towards the end of cooking. This will prevent them from overcooking.
  • Season the soup to taste. Add salt, pepper, and any other spices you like.
  • Serve the soup hot. You can garnish it with chopped parsley or chives if you like.

Conclusion:

This potato, kale, and oyster soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover potatoes and kale. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed.

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