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.

Cream of Leek and Kale Soup

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.
Cook Time 15 mins
Course Soup
YIELD 2 servings
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

  • 2 medium leeks, cut into thin slices - (see note)
  • 1 medium onion, diced
  • 4 ribs celery, diced
  • 2 tablespoons olive oil
  • 3 to 4 medium potatoes
  • 3 cups water - or very mild vegetable stock or broth – divided
  • 1 teaspoon granulated onion
  • 1 teaspoon dried parsley
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon dried thyme
  • pinch dried rubbed sage
  • 1 1/2 cups chopped fresh kale
  • 1 cup plain, unsweetened non-dairy milk
  • 1 1/2 teaspoons salt - or to taste

Instructions

  • In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 to 6 minutes or until onions begin to appear translucent.
  • Meanwhile, peel potatoes and dice into 1/2- to 1-inch dices. (I use my veggie 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.

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).
Yield: 2 to 3 servings

>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!

Print Recipe
Did you make this recipe?Mention @JennifersKitchn or tag #JennifersKitchn!

You my also like:

Before you go . . .

Did you know that you can eat all this delicious food AND lose weight? You can!

No calorie counting. No portion sizes.

Join my online weight loss program today!

33 Comments

  1. 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. 5 stars
    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!

  3. I just made this soup and it was amazing! I didn’t have any kale so I used collards. I used unsweetened soy milk, a little Pinot Grigio, some cashew cream, ground coriander, white pepper, and some minced fresh chives as a garnish on top. Even my cream and butter loving husband loved it! The flavors are balanced and not bland at all. Almost tastes like colcannon soup. Oh, and I highly recommend serving with Cholula hot sauce. Thank you for such an soul satisfying soup!

  4. 5 stars
    Just made this and it was wonderful! Used the pink fleshed potatoes from this past weeks farmers market and pre-washed kale to make life easier. Yum!

      1. does it matter what type of potatoes? I have Russet on hand. I bought a ton o leeks because they looked delicious and wasn’t sure what to make with them…don’t want a soup that is so heavy and this looks delicious.

  5. Hi there!
    I used nonfat plain yogurt plus a quarter cup of half n half. Great recipe and thank you for sharing it!
    Roxanne

  6. 5 stars
    AMAZING SOUP!!! It’s so gratifying to make a soup and have it turn out this savory and delicious. Thank you for the awesome recipe. NOTE: next time I am probably going to use vegan protein broth in place of some water and almond milk and I think this will make it even creamier.

  7. I just made this and it’s so good!! I didn’t have sage, but I did use chicken stock instead of water and just a dash of coriander because another commenter suggested that. It’s delicious. Thank you.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.