Potato Leek Soup with Kale

  • Yield: 4 servings 1x


  • 5 tablespoons butter
  • 1 1/2 cups washed, thinly sliced leeks (white and light green parts only)
  • 2 1/4 cups diced, peeled yukon gold potatoes (about 4 small)
  • 1 clove garlic, minced
  • 4 cups chicken stock
  • 2 cups chopped kale (about 1/2 head)
  • salt and pepper


  1. Heat the butter in a large pot over medium high heat. Add the leeks, potatoes, and a healthy pinch of salt and pepper. Sauté until golden brown, about 10 minutes. Add garlic and cook 2-3 minutes more. Add broth and the kale; simmer until the kale softens and potatoes are fully cooked through about 10-15 minutes.
  2. Transfer the soup to a heavy-duty blender and puree in batches until the soup is completely smooth. Transfer the pureed soup back the pan and Season with salt and pepper and top with a dollop of creme fraiche or sour cream if desired and a drizzle of olive oil.