Scalloped Potato-Kale Soup

We may have just found our new favorite recipe shortcut. This soup comes together in a flash, thanks to boxed scalloped potatoes!

Serves: 4 Save

Ingredients (8)

  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced and cut into half moons
  • 1 box (4.7 oz) boxed scallop potatoes (like Betty Crocker)
  • 6 cup reduced-sodium chicken broth
  • 2 teaspoon dried marjoram, crumbled
  • freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 cup chopped fresh kale or spinach, tough stems removed (about 1/2 bunch)

Ingredient Facts and Health Benefits

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  1. Heat olive oil in a 3-quart saucepan over low heat. Add onions and cook until translucent but not browned, about 5 minutes.
  2. Stir in potatoes and seasoning packet, chicken broth, marjoram, black pepper and crushed red pepper, if using.
  3. Bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are hydrated and softened, 20 to 25 minutes.
  4. Add kale and cook just until wilted, 5 to 7 minutes. Serve immediately. Makes about 6 cups, serves 4.