Best Kale Leek Potato Soup Recipes

LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES

Leek, kale & potato soup topped with shoestring fries image

Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch

Provided by Sophie Godwin - Cookery writer

Time 45m

Number Of Ingredients 8

Ingredients

4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
1 tbsp cold pressed rapeseed oil
15g butter
5 leeks (around 500g), washed and sliced into half moons
2 garlic cloves , sliced
1 ½l vegetable stock (we used Bouillon)
200g kale
2 tbsp half-fat crème fraîche

Steps:

Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

Nutrition Facts : Calories 159 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

KALE LEEK POTATO SOUP

Kale Leek Potato Soup image

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

Provided by Sara Andrea @Sara_Andrea

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

2 tablespoon(s) canola oil
2 - onions, finely chopped
1 teaspoon(s) minced garlic
2 - leeks, cleaned and thinly sliced
2 teaspoon(s) kosher salt, divided
1 pound(s) yukon gold potatoes, peeled and finely chopped
2 - cartons (32 oz each) of vegetable broth
1 bunch(es) curly kale
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) hot paprika
- red pepper flakes (if desired)

Steps:

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
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.
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.)
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.