How To Make Potato, Corn, And Kale Soup
Whip up an easy and filling vegetable soup with our Potato, Corn, and Kale Soup Recipe. This dish is perfect for the cold, winter season!
Serves:
Ingredients
- 4mediumpotatoesdiced into small cubes
- 3mediumcarrots
- 2stalkscelery
- 1mediumonion
- 1tbspolive oil
- 12ozyellow corn
- 1chicken breastthinly sliced
- 1bunchkale
- 2tspdried basil
- 2tspgarlic
- 1tsprosemary
- 1tspblack pepper
- 8cupschicken stockor vegetable stock
Instructions
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Dice potatoes, carrots, celery, and onion and add to a large pot. Then add olive oil and sauté, adding small amounts of stock if necessary.
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Add spices and the remainder of stock and bring to a boil.
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Boil for about 20 minutes, and reduce to a simmer, adding additional water if necessary,
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Once potatoes become soft, add chicken and corn. Continue to simmer until the chicken is fully cooked.
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About 5 minutes before serving, stir in kale and allow to soften.
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Serve while hot. Enjoy!
Recipe Notes
We recommend you serve the soup with balsamic vinegar.
Nutrition
- Calories: 384.76kcal
- Fat: 10.13g
- Saturated Fat: 2.40g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.90g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 55.42g
- Fiber: 7.09g
- Sugar: 12.89g
- Protein: 21.01g
- Cholesterol: 28.16mg
- Sodium: 538.58mg
- Calcium: 110.28mg
- Potassium: 1491.33mg
- Iron: 3.23mg
- Vitamin A: 440.76µg
- Vitamin C: 76.56mg
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