Creamy Potato Leek Kale Soup
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.
If it’s cozy soup season where you live, then I’ve got THE SOUP for you! This potato leek kale soup is a soul-warming meal that’s also filling from the potatoes. It takes about 30 minutes to make this hearty, delicious soup that is great for leftovers!
Craving more cozy meals? Try out these other amazing soup recipes:
🥔Ingredients:
- 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.
📝Step-By-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: Pour in vegetable broth, coconut milk, water, bay leaf and stir. Bring it to a boil and them simmer for 20 minutes, covered.
Step 4: 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.
❓Recipe FAQs
For topping tryout fresh black pepper, diced chives or green onion, croutons, vegan sour cream, or vegan shredded cheese.
Serve this soup with. aside of toasted sourdough bread, side salad or soft rolls.
Potato Leek Kale soup can last in the fridge for up to 5 days in an airtight container. Reheat in the microwave or on the stovetop.
Freeze for up to 3 months. When ready to eat, place in fridge for 24 hours to thaw before eating.
▶︎If you love leeks, check out this amazing list of the best Vegan Leek Recipes!
Pro Tips
- Clean and Slice Leeks Properly: Leeks can trap dirt between their layers, so it’s crucial to clean them thoroughly. Slice the leeks and then soak them in a bowl of water, separating the layers to allow dirt to sink to the bottom.
- Add kale towards the end of the cooking process to maintain a vibrant green color and a slightly crisp texture. This prevents the kale from becoming too mushy.
- For creamy texture, blend a portion of the soup with an immersion blender. This creates a thicker consistency for the soup!
Try out these other great soup and stew recipes
▶︎Craving more? My Tomato Gnocchi Soup and Tuscan Chickpea Soup are also fan-favorites that will warm you up in the colder months!
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Creamy Potato Leek Kale Soup
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Ingredients
- 1 tbsp olive oil extra virgin
- 3 large leeks equates to ~4 cups chopped* See note
- 4 cups peeled & chopped potatoes ~3 medium size Yukon or Russet potatoes
- 3-4 cloves garlic minced
- 1 tsp salt *use less if using full-sodium broth
- 1/4 tsp black pepper
- 1 tbsp fresh thyme (remove thyme leaves from sprigs) or ~1 tsp 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 bite-sized pieces
- diced green onion optional for topping
Instructions
- Cook your leeks: In a large pot or Dutch oven, begin heating your olive oil over medium heat. Add your chopped leeks and cook for 5 minutes until leeks are fragrant and softened.*Read below in the Notes section for how to clean/cut your leeks properly.1 tbsp olive oil, 3 large leeks
- Add in minced garlic, salt, pepper, and thyme and cook for another 1-2 minutes.3-4 cloves garlic, 1 tsp salt, 1/4 tsp black pepper, 1 tbsp fresh thyme
- Add in chopped potatoes and cook for 3-4 minutes.4 cups peeled & chopped potatoes
- Pour in vegetable broth, coconut milk, water, bay leaf and stir. Bring it to a boil and them simmer for 20 minutes, covered.4 cups vegetable broth, 1 cup coconut milk, 2 bay leaves
- 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. Tip: Don't overblend or your soup will be gummy.
- Add in chopped kale and bring back to simmer for a few minutes.2-3 cups chopped kale
- Serve with diced green onion on top and fresh black pepper. I love to have some bread on the side for dipping!
Notes
-
- Add kale towards the end of the cooking process to maintain a vibrant green color and a slightly crisp texture. This prevents the kale from becoming too mushy.
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- For creamy texture, blend a portion of the soup with an immersion blender. This creates a thicker consistency for the soup!
- If you don’t have an immersion blender, you can take 1/4- 1/3 of your soup and blend in a blender. Don’t overblend to prevent that “gummy” texture that occurs when potatoes are overblended.
Love this soup, easy to make and flavorful. Leeks are a nice change from standard onion.
We made this soup the other night and LOVED it! It had the most velvety, smooth texture and was super flavorful. I’ll be making this again!
Glad you enjoyed it!! 🙂