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Lighter Comfort Food
Everyone has a food that they equate comfort with; these comfort foods are usually warm and heavy, like an emotional blanket in food form. I am not a huge soup lover, but I do enjoy tomato soup and potato soup; both are comfort foods for me. My mom would always make us tomato soup when we were sick as kids, and my husband has even made it for me when I was sick as an adult, too. Potato soup is heavier and richer, but it always tastes so good and is like a warm hug for your belly!
I remember after Zemirah (who is almost two now) was born, my mom and dad came for a very helpful and tiring visit. Before my mom left, she cooked a few meals for us to have in the freezer, and left a Crock-Pot full of simmering potato soup for us to have the night they left. I, of course, cried into my soup bowl that night while trying not to accidentally drip hot soup on the nursing baby in my arms. A week later, my in-laws came out, too, and my ever-thoughtful mother-in-law stocked the fridge and freezer, as well! Guess what one of the meals she made was? Yep. Potato soup! So I’m pretty sure it must be a universal comfort food…or at least it is for new moms.
Like I said above, potato soup is usually pretty heavy and has a lot of cream and/or cheese…but what about the warm hug for your belly?! Well here it is! A dairy free slow cooker potato soup with some healthy greens added to it! Just set it and forget it, then slurp it up a few hours later. I hope it keeps you and your family warm, comforted, and healthy during these chilly months.
Slow Cooker Potato and Kale Soup
Makes about 10 cups.
- 10-12 large red potatoes, large diced
- 1 onion, diced
- 3.5 cups of Chicken Stock (vegetable stock if you follow a vegetarian/vegan diet)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- One cup of chopped kale
- 3/4 cup full fat coconut milk
- Optional toppings:
- crispy bacon
- chopped scallions
- Combine all ingredients except kale, coconut milk, and toppings in slow cooker
- Cover and cook on high for four hours, or on low for eight hours
- Carefully mash potatoes (I use this potato masher with a nice long handle)
- Add kale and coconut milk
- Cover and cook on low for an additional 30 minutes
- Serve warm with desired toppings
- Store leftovers covered in the refrigerator for a week
If you like soup, I hope you check out my Two Bean Turkey Chili, the Chicken Stock I use for both the chili and this potato soup, and don’t forget my Creamy Tomato Basil Soup! All of these recipes are simple, quick, healthy, and delicious; perfect for this busy time of year. I hope you enjoy this potato soup, give your belly a warm hug…and enjoy your pinch of crazy!
10 thoughts on “Slow Cooker Potato and Kale Soup”
Another military spouse here! Seen your blog in the comments underneath a post. I’m thinking about giving this recipe a try. Thanks for giving. Vegan/vegetarian as well!
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Do you leave the skin on the potatoes?
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Hi Brittany! Glad to hear from a fellow military spouse! Yes I leave the skin on, but you could peel it off it you would rather 😊 let me know if you try it!