Perennial Greens and Potato Soup with Herb Crust

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting soup made with nutrient-rich perennial greens and potatoes, topped with a crispy herb-crusted bread. This American-inspired soup recipe, ready in about 65 minutes, pairs russet potatoes, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large russet potatoes
• 1 medium onion
• 1 carrot
• 2 stalks celery
• 2 cloves garlic
• 4 cups vegetable broth
• 2 cups kale
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons sour cream
• 4 slices bread
• 2 tablespoons butter
• 1/2 teaspoon fresh rosemary
• 1/2 teaspoon fresh thyme

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Instructions

1. Step 1: Peel and dice 2 large russet potatoes 1/2-inch thick. Dice 1 medium onion, 1 carrot, and 2 celery stalks. Mince 2 garlic cloves. In a large pot, heat 2 tablespoons butter over medium heat and cook vegetables until softened, about 5 minutes.
2. Step 2: Add 4 cups vegetable broth, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme, and 2 cups chopped kale. Bring to a boil, then reduce heat and simmer for 25 minutes until potatoes are tender.
3. Step 3: Remove from heat and use an immersion blender to puree until smooth (or transfer to a blender in batches).
4. Step 4: While soup simmers, prepare the herb crust: mix 2 tablespoons butter, 1/2 teaspoon chopped fresh rosemary, 1/2 teaspoon chopped fresh thyme, and 2 tablespoons chopped parsley. Spread on 4 bread slices and toast in a 350°F oven for 5 minutes until golden.
5. Step 5: Serve soup hot with 2 tablespoons sour cream and a slice of herb-crusted bread.