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Cream of Leek and Kale Soup

November 8, 2012 by JennifersKitchen 33 Comments

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.

3 votes

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Cream of Leek and Kale Soup

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

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.

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 granulated onion
  • 1 teaspoon dried parsley
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon 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.

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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Reader Interactions

Comments

  1. Katie

    January 4, 2013 at 4:49 pm

    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!

    Reply
    • Jennifer

      January 6, 2013 at 12:16 pm

      This sounds really good! I’ll have to try it. It sounds similar to my recipe for Cream of Potato Soup:
      https://jenniferskitchen.com/2009/03/cream-of-potato-soup.html

      Reply
  2. KH

    January 5, 2013 at 8:25 pm

    I made this and it is delicious!!

    Reply
  3. Eileen

    February 18, 2013 at 4:51 pm

    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!

    Reply
    • Jennifer

      February 18, 2013 at 4:53 pm

      Happy to hear you liked it, Eileen!

      Reply
  4. demetria

    April 25, 2013 at 8:17 pm

    Love this recipe.

    Reply
  5. Dana Jones

    February 14, 2014 at 6:18 pm

    Looks delicious… calorie count?

    Reply
    • Jennifer's Kitchen

      February 15, 2014 at 7:49 pm

      Hi Dana,
      Thank you for your comment.
      This recipe fits in my weight loss program, and one of the benefits of the program is there’s no need to count calories, so I don’t have a calorie count for this soup. You can read more about the nutrition information for my recipes here.
      Sorry I don’t have the information you’re looking for, but I hope the info at the link above is helpful. And I hope you enjoy the soup!
      Jennifer

      Reply
  6. Yomi

    May 30, 2014 at 7:47 pm

    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!

    Reply
  7. Alex

    December 2, 2014 at 11:03 am

    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!

    Reply
    • Jennifer's Kitchen

      December 2, 2014 at 3:04 pm

      So glad you liked the soup Alex. Now I’m thinking about how long it’s been since we’ve had this – I need to go make some now! 🙂

      Reply
      • Lisa

        February 2, 2015 at 1:14 pm

        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.

        Reply
        • Jennifer's Kitchen

          February 2, 2015 at 1:53 pm

          Hi Lisa,
          Yukon Golds are my favorite, but Russets will work just fine. I’ve made this with several different kinds of potatoes and it’s always delicious!

          Reply
  8. Heather

    July 29, 2015 at 6:14 pm

    How many servings does this make? Can 3 people be fed well on it?

    Reply
    • Jennifer's Kitchen

      July 29, 2015 at 6:34 pm

      Hi Heather,
      Yes, this recipe will make 3 good-size servings. Hope you enjoy! 🙂

      Reply
  9. Roxanne

    March 8, 2016 at 10:43 pm

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

    Reply
  10. Barbara

    January 6, 2018 at 12:44 pm

    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.

    Reply
    • Jennifer's Kitchen

      January 6, 2018 at 7:24 pm

      Thanks Barbara! That’s what I love to hear.

      Using broth sounds like a great idea!

      Reply
  11. SingleMomCrushingIt

    April 21, 2020 at 10:42 pm

    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.

    Reply
    • JennifersKitchen

      April 22, 2020 at 7:20 am

      So good to hear! Thanks for your comment!! 🙂

      Reply

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