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.
- 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
- In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions begin to appear translucent.
- 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.)
- Turn heat on high and add potatoes to pan along with 2 cups of the water and the seasonings.
- 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).
- Meanwhile, wash and chop kale.
- 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.
- 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.
- While soup is cooking, add milk and salt to blender mixture and blend until smooth.
- When kale is tender, stir in blender mixture. Cook until thoroughly heated.
- Serve hot.
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).