What’s the best way to get drunk? On kale soup! Love & Zest’s recipe for potato and kale soup calls for a bubbly bottle of beer and we have no objections. The alcohol is cooked out of the soup, of course, but leaves behind enough flavor for a fuller broth. Each comforting cup of soup is low in calories, high in fiber and full of important vitamins A and C.

Ingredients for servings

    Drunken Potato and Kale Soup

  • 1 tsp olive oil

  • 1 onion yellow onion diced

  • 3 carrots carrots large, sliced

  • 1 tbs garlic minced

  • 1 0 Yukon Potatoes Yukon Potatoes small, diced

  • 4 packets/cubes sodium free Bouillon

  • 0.5 tsp sea salt

  • 12 oz beer

  • 2 c kale chopped

  • 4 c water


  • In large stock pot, heat olive oil over medium heat.

  • Sauté onions, carrots and garlic until onions become translucent.

  • Add potatoes, bouillon, and salt.

  • Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.

  • Stir in kale and sauté for 3 minutes until it begins to softened.

  • Add water to stock pot and bring soup to a boil over high heat.

  • Serve hot with crusty baguette if desired.

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