Cream of Leek and Kale Soup

Hard to believe how rich and creamy this is even though there’s not a drop of cream in it.With the mild fall temps this year, the kale in our garden has been getting a bit out of hand, so I thought I would make some kale soup.  But I was really in the mood for something rich and creamy.

Mmmm …  Like Cream of Leek and Kale Soup.  Yes.

Cream soups are typically quite fattening, but this soup uses slimming potatoes to give you creaminess.

Creaminess without fatteningness.

Hard to believe how rich and creamy this is even though there’s not a drop of cream in it.

5.0 from 1 reviews

Cream of Leek and Kale Soup
 
Kale is a super source of calcium. Add them to this lusciously creamy soup and you have a nutritious and delicious comfort food that won’t add inches to your waistline.
Author:
Ingredients
  • 2 leeks, cut into thin slices (see note)
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 2 tablespoons olive oil
  • 3 to 4 medium potatoes
  • 3 cups water or very mild broth – divided
  • 1 teaspoon onion powder or granulated onion
  • 1 teaspoon dried parsley
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder or granulated garlic
  • 1/8 teaspoon dried thyme
  • pinch dried sage
  • 1 1/2 cups chopped fresh kale
  • 1 cup plain, unsweetened non-dairy milk
  • 1 1/2 teaspoons salt, or to taste
Instructions
  1. In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions begin to appear translucent.
  2. Meanwhile, peel potatoes and dice into 1/2- to 1-inch dices. (I use my food chopper to cut the onions, celery, and potatoes. With the help of my chopper, I can prepare this soup in half the time.)
  3. Turn heat on high and add potatoes to pan along with 2 cups of the water and the seasonings.
  4. Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes).
  5. Meanwhile, wash and chop kale.
  6. When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside to cool slightly.
  7. Stir remaining cup of water and chopped kale into soup. Cook uncovered at a low boil for 5 to 7 minutes or until kale is tender. Stir occasionally.
  8. While soup is cooking, add milk and salt to blender mixture and blend until smooth.
  9. When kale is tender, stir in blender mixture. Cook until thoroughly heated.
  10. Serve hot.
Notes
1. Leeks can sometimes get dirt trapped between the layers of their leaves. To clean the leeks, thinly slice them into rounds, place the slices in a colander, and run under cool water, breaking apart the rings as necessary to remove dirt.



2. The dark green part of a leek can be very tough; therefore, you will want to only use the white, yellow , and very light green part of the leek (minus the root).

 

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19 Responses to “Cream of Leek and Kale Soup”

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  1. Katie says:

    I make a soup like this but instead of milk alternative I take half the batch and blend it with cashews and nutritional yeast! I only buy almond milk and I hate the way it makes savory dishes taste so I have found if I use cashews and my no chicken chicken bouillon cubes and water it makes for a nice savory creamy base!

  2. KH says:

    I made this and it is delicious!!

  3. Eileen says:

    I just made this recipe and it was amazing! We all loved it. I did substitute chicken broth for the water and at the end, added some of the spice, Spike. Truly a keeper recipe!

  4. demetria says:

    Love this recipe.

  5. Dana Jones says:

    Looks delicious… calorie count?

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