Kale Leek Potato Soup

Sara Andrea


Seriously delicious soup! So healthy and tasty. I think everyone needs a kale soup recipe in their cookbook.


☆☆☆☆☆ 0 votes

20 Min
40 Min
Stove Top


  • 2 Tbsp
    canola oil
  • 2
    onions, finely chopped
  • 1 tsp
    minced garlic
  • 2
    leeks, cleaned and thinly sliced
  • 2 tsp
    kosher salt, divided
  • 1 lb
    yukon gold potatoes, peeled and finely chopped
  • 2
    cartons (32 oz each) of vegetable broth
  • 1 bunch
    curly kale
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    hot paprika
  • ·
    red pepper flakes (if desired)

How to Make Kale Leek Potato Soup


  1. Prepare all your ingredients.
    1) finely chop onions
    2) clean and slice leeks - green parts too
    3) peel and chop potatoes
    4) remove kale ribs, rough chop leaves
  2. Heat oil in soup pot over medium heat. Add onions, garlic, leek and 1 tsp salt. Stir frequently, reduce heat to low and cook until soft, about 8 minutes.
  3. Add broth, potatoes, and 1 tsp salt; simmer on medium-low for 30 minutes. Remove from heat and let cool for 20 minutes. Using an immersion blender, blend until smooth. (You can also use a food processor or countertop blender.)
  4. Turn heat to medium until soup is heated through, then add the kale. Add pepper and paprika, stir to combine.
    Note: I add red pepper flakes to my soup. I love the extra heat.

Printable Recipe Card

About Kale Leek Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Kosher Low Sodium
Other Tag: Healthy

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