I’m one-eighth Irish (thanks, Nanu!), so like any good American, I celebrate St. Patrick’s Day.

Not with corned beef & cabbage, like most folks do, but with a hearty vegan stew based on the legendary staple food of Ireland…the humble potato.

I used organic yellow potatoes (similar to Yukon golds) because I like the golden color it gives the stew, but you could use any potato. If you use organic potatoes, feel free to leave the skins on (I did); otherwise peel them.

I also used pre-made vegetable stock. If you happen to have some homemade on hand, go ahead and use that. Or use water and a good-quality stock concentrate paste.

vegan Irish potato stew ingredients on a counter

Give the leeks a really good wash before slicing them. Those babies can get dirty! While you sauté the leeks and garlic in olive oil, dice the potatoes and carrots. Toss those in the pot along with the broth and water, cover, and cook. Depending on how small you diced the potatoes, it should take about 20 minutes for them to soften.

potatoes carrots leeks soup cooking

Remove from the heat, and then use a stick blender to purée the potato mixture (if you do this in a regular blender, be careful!) Then stir in white beans, kale, salt & pepper. Keep stirring until the kale is wilted.

pureed potato soup with kale

This makes about 12 cups of soup, or six 2-cup servings. Despite the addition of the beans, it’s not super-high in protein, with only 4.4 grams per cup, so definitely take that into consideration when planning a meal. (We had it with broiled salmon on a pea shoot & radish salad on the side.)

I used low-sodium beans (give them a good rinse to take off an additional 40% of the sodium). The man recommends topping this with hot sauce, but if you prefer the authentic Irish flavor like I do, it’s plenty seasoned enough as is!

May the luck o’ the Irish be with you!

Irish potato kale soup in a bowl on a placemat with shamrocks

Vegan Irish Potato Kale Stew

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12
Calories: 161kcal

Ingredients

  • 3 tbsp olive oil
  • 1 large leek
  • 2 cloves garlic
  • 3 lb yellow potatoes, diced
  • 2 medium carrots, diced
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 15.5 oz can white beans, drained
  • 1/2 tsp salt
  • pinch white pepper

Instructions

  • In a large stockpot, saute leeks in olive oil over medium-high heat until soft (about 5 minutes). Add garlic and stir until fragrant.
  • Add the carrots, potatoes, broth, and water. Cover and bring to a boil.
  • Lower heat and simmer until potatoes are soft (about 20 minutes).
  • Remove from heat and puree using a stick blender.
  • Add the kale and beans and stir until kale is wilted. Enjoy!

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 720mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1989IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 5mg

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