This comforting potato leek kale soup is the perfect blend of creamy potatoes and tender leeks, with a pop of color and nutrition from kale. It's the perfect dish for a chilly winter evening, and is sure to become a new family favorite.
I've been in love with potato leek kale soup for years because it's one of the coziest, creamy soups out there. It takes about 30 minutes to make this heart, delicious soup that is great for leftovers!
Other amazing soup recipes:
- Leeks: Make sure to wash them well. You will notice a lot of dirt in the layers. Watch this video on how to properly clean leeks so you don't end up with dirt in your soup!
- Potatoes: Yukon, Russet, or Yellow potatoes work best! You could try Red potatoes too.
- Kale: Curly kale works great. Cut off the ribs and chop into small peoples. Massage the kale to help with digestion. Use any extra kale in this delicious kale beet smoothie.
- Garlic: Mince fresh garlic for the best flavor
- Herbs: Fresh thyme and bay leaves
- Coconut milk: This will create a creaminess to your soup.
- Vegetable broth: I use low-sodium so if you use regular broth make sure to adjust your salt addition to taste.
How to Make Potato leek Kale Soup
- Cook chopped leeks for about 5 minutes over medium heat.
- Add garlic, thyme, and pepper and cook for another minute.
- Add in chopped potatoes and cook for another 3 minutes.
- Pour in vegetable broth and coconut milk. Add bay leaf. Bring to boil and then simmer.
- Remove bay leaf and with an immersion blender blend your soup to desired consistency.
- Top with green onion and fresh black pepper.
What to have with potato leek kale soup?
- Fresh black pepper
- Diced chives or green onion
- Vegan sour cream
- Vegan shredded cheese
- Toasted sourdough bread with butter
- Fresh side salad
- Soft rolls
How long do leftovers last?
Potato Leek Kale soup can last in the fridge for up to 5 days in a container. Reheat in the microwave or on the stovetop.
Can I freeze this soup?
Yes! This soup is great to freeze for later. Since it contains no dairy you don't have to worry about the milk curdling during the reheating process. Place in a glass container and freeze for up to 3 months. When ready to eat, place in fridge for 24 hours to thaw before eating.
Why you should love leeks:
Leeks are a type of vegetable that belongs to the Allium family, which also includes onions, garlic, and shallots. They are a good source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, and manganese.
- High in antioxidants called flavonoids that may have anti-inflammatory, anti-diabetic, and anticancer properties.
- Leeks have high amounts of Vitamin K which can protect against osteoporosis.
- Allium plants (like leeks) have been shown to reduce risk of cancers like prostate and stomach.
▶︎Check out this amazing list of the best Vegan Leek Recipes!
Try out these other great soup and stew recipes:
Creamy Potato Leek Kale Soup (Vegan)
- 1 tbsp olive oil extra virgin
- 3 large leeks equates to ~4 cups chopped (rinse leeks well and cut white and slightly green part in half lengthwise and then into 1 inch pieces)
- 4 cups chopped potatoes peeled (~3 medium size Yukon or Russet potatoes)
- 3-4 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tbsp fresh thyme (remove thyme leaves from sprigs) or ~1 teaspoon dried
- 2 bay leaves
- 4 cups vegetable broth low-sodium broth (if using regular broth can decrease salt)
- 1 cup coconut milk full-fat but could substitute for lite
- 2-3 cups chopped kale small pieces
- green onion diced, for topping
- Cook your leeks: In a large pot or Dutch oven, begin heating your olive oil over medium heat. Add in leeks and cook for 5 minutes until leeks are fragrant and softened.
- Add in minced garlic, salt, pepper, and thyme and cook for another 1-2 minutes.
- Add in chopped potatoes and cook for 3-4 minutes.
- Pour in vegetable broth, coconut milk, water, bay leaf and stir. Bring it to a boil and them simmer for 20 minutes, covered.
- Remove bay leaf. Using an immersion blender, blend your soup to desired thickness. I like to leave a few pieces of leek and potato for texture. Don't overblend or your soup will be gummy.
- Add in chopped kale and bring back to simmer for a few minutes.
- Serve with diced green onion on top and fresh black pepper.