Heart-Healthy Potato Soup Recipe

If you're in the mood for a comforting and healthy soup, you don't need to look any further than this tasty recipe. We love how soothing this soup is, which makes it perfect for any day of the week. We here at Health Digest are huge fans of potatoes and will find any excuse to eat them, which is just another reason why we love this soup so much. Recipe developer Sher Castellano came up with this wonderful soup that will warm your belly and your soul.

"This recipe [has] all the comforting and nourishing things you look for in a soup," Castellano raves. It's also good for you, which makes it a no-brainer when you're looking for something healthy. "This nutrient-dense soup packs a lot of heart health benefits. It contains lots of fiber, potassium, and folate, which are known to support heart health, lower blood pressure, and manage cholesterol," says Castellano. Keep scrolling to find out how to make this tasty meal.

Gather the ingredients for heart-healthy potato soup

The first step is to gather all of the ingredients necessary to make this yummy soup. Start by taking a trip to the grocery store and loading up your cart. The first thing you will need to get is a few tablespoons of olive oil. Then, grab a yellow onion and some fennel. While you're in the produce section, you can also pick up a lemon, as you will need lemon juice.

Moving on, get some low-sodium vegetable stock and some fine sea salt and pepper. Last but not least, you will need a few Russet potatoes and green kale. Once you have all of the ingredients in front of you, you can get started.

Sauté the veggies

Are you ready to get this cooking party started? If so, it's time to get down to business. Take out a large stockpot and place it on your stove. Turn the heat to low, and let the pot get nice and hot. Then, drizzle in the olive oil to prevent your veggies from sticking to the bottom of the pan. The next thing you need to add is your onions. Remember, you should have diced these ahead of time.

Then, toss in the fennel and sauté everything for about five minutes.

Add the lemon juice and other ingredients

Once those five minutes are up, it's time to continue adding ingredients to the mix. Crank the heat up to medium, and then pour in the lemon juice. Next, add the vegetable stock. "Vegetable stock is a key ingredient in this recipe," Castellano notes. "If you cannot source low-sodium vegetable stock, regular vegetable stock is fine, but you may want to adjust the added salt."

Then, add the bay leaf and a little bit of salt and pepper. Bring the mixture to a gentle boil, and move on to the next step.

Reduce the heat, and add the potatoes and kale

Once you see bubbles forming on the top, reduce the heat to medium-low. Then, add in the chopped potatoes. Let the soup simmer for about 10 minutes or until the potatoes get tender. Check the potatoes for doneness with a knife.

The last thing you need to add is the kale. Then, let the soup simmer for another five minutes to let the kale wilt. 

Serve, and enjoy

Now, you can finally enjoy your soup. Feel free to serve it in a cup or a bowl — it's totally up to you.

This soup is best served hot. It would be excellent with a piece of crusty bread or some crackers, but it's filling enough on its own. "This recipe makes one quart or four one-cup servings. I like to have a double serving as my full meal or a single serving with a sandwich or salad," Castellano shares. "This soup can be frozen!"

We hope you enjoyed this dish as much as we did!

Heart-Healthy Potato Soup Recipe
5 from 25 ratings
If you're in the mood for a comforting and healthy soup, you don't need to look any further than this tasty recipe for heart-healthy potato soup.
Prep Time
Cook Time
soup in a bowl
Total time: 25 minutes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced small
  • 1 cup fennel, diced small
  • 1 tablespoon lemon juice
  • 4 cups low-sodium vegetable stock
  • 1 bay leaf
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 3 medium Russet potatoes, peeled and chopped into 1-inch cubes
  • 2 packed cups green kale, chopped
  1. Heat a large stockpot over low heat. Add in the olive oil, onions, and fennel and sauté for 5 minutes.
  2. Turn the heat up to medium and then stir in the lemon juice.
  3. Add in the vegetable stock, bay leaf, salt, and pepper and bring to a gentle boil.
  4. Reduce the heat to medium-low, then add in the potatoes and simmer, uncovered, for 10 minutes or until knife tender.
  5. Add in the kale and simmer for 5 minutes more.
  6. Serve hot.
Calories per Serving 207
Total Fat 7.1 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 33.5 g
Dietary Fiber 3.4 g
Total Sugars 2.9 g
Sodium 347.2 mg
Protein 4.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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