Kale, Potato, and Almond Soup

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is a great way to get a whole lot of greens into a meal—the creamy potato in the soup is comforting and familiar, the lemon bright and fresh.


  • 3 russet potatoes, chopped
  • 1 cup (140 g) whole almonds Salt
  • ½ teaspoon freshly ground black pepper
  • 1 bunch (about 10 ounces/280 g) kale
  • 1 tablespoon olive oil
  • 2 big handfuls baby spinach
  • 2 teaspoons fresh lemon juice



    Put the potatoes, ½ cup (70 g) of the almonds, teaspoons salt, the pepper, and 6 cups (1.4 L) water in the slow cooker. Wash the kale, then gather it back into a bunch and cut the leaves crosswise into 1½-inch (4-cm) lengths. Add to the cooker, packing it down so it fits. Cover and cook on low for 8 hours.

    Morning or Evening

    Coarsely chop the remaining ½ cup (70 g) almonds. In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the almonds and cook, stirring, until they’re lightly browned, 1 to 2 minutes. Set aside.


    Add the spinach and lemon juice to the soup and use an immersion blender to puree until it’s as smooth as possible—this could take a few minutes. Season with more salt, if needed. Serve the soup, topping each serving with almonds.