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Creamy Sweet Potato and Kale Chowder

Close-up of a bowl of creamy Sweet Potato Chowder Kale, topped with dark green kale and fresh thyme sprigs.
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A hearty and simple chowder featuring sweet potatoes and kale, perfect for cool weather.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds sweet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 (13.5 ounce) can full-fat coconut milk (or heavy cream for non-vegan)
  • 4 cups chopped kale, stems removed
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the diced sweet potatoes, vegetable broth, salt, pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the sweet potatoes are tender.
  4. Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the pot. This creates the creamy base.
  5. Stir in the coconut milk (or cream) and the chopped kale. Cook, stirring occasionally, until the kale wilts and the soup is heated through, about 5 minutes. Do not boil after adding the kale.
  6. Stir in the fresh thyme leaves just before serving.

Notes

  • For a thicker soup, mash some of the sweet potatoes against the side of the pot with a spoon before adding the kale.
  • If you prefer a richer flavor, substitute half the vegetable broth with chicken broth.
  • You can add 1 can of drained and rinsed cannellini beans along with the kale for added protein.

Nutrition

Find it online: https://savoryskies.com/sweet-potato-chowder-kale-recipe/