While I’m not a huge fan of many kinds of soup, I love noodle soups and stews. And this one, too. This creamy soup is tasty and filling as a meal, all on its own. I love the textures and the flavor of this soup, and it continues to taste great as leftovers too.
It’s easy to adjust to your own taste as well. You could add some lemon to this soup if you are craving a bit of citrus, or a bunch of hot sauce if you want some heat. And naturally it will work with a bunch of other additions, such as barley or other vegetables such as carrots or corn. So get creative, and try it out! It’s incredibly quick and simple to make, and inexpensive to boot.
Kale, Leek, and Potato soup
Ingredients
- 4 cups kale chopped
- 2 cups leeks sliced thin (use white section, discarding green stems)
- 1 cup celery chopped
- 2 lbs yukon gold potatoes or substitute any creamy potato
- 4 cups low sodium vegetable broth
- 2 cups water
SEASONINGS
- 2 tsp black pepper
- 1 Tbsp fresh garlic minced
- 1 Tbsp hot sauce or equivalent cayenne pepper
- 1/4 cup nutritional yeast optional
Instructions
- In a large soup pot at medium-high heat, saute the celery and leeks in two tablespoons of the vegetable broth until soft.
- Add the remaining vegetable broth, water and potatoes, stir, and bring to a boil at high heat.
- Reduce to a simmer (medium heat) and cook for about 30 minutes (the potatoes should be soft and tender).
- Use an immersion blender or potato masher to blend in most of the potatoes to make the overall texture creamy.
- Stir in remaining seasonings and kale, and then serve.
Notes
Substitutions and changes
As noted above, get creative with the seasonings. Try adding some citrus, or some cayenne or extra hot sauce for some heat. Jalapenos would work well for added heat too.
Have extra vegetables? Carrots, corn, would work great. Want some filling ingredients? Try barley or orzo for a heartier soup. Cook it in advance, and add it while you cook the broth.
And hey, we’re back!
My family just moved from the USA to Canada (where we are from), so I was gone for the past month. Feels great to be back to making recipes and cooking in the kitchen. We’re also getting used to a much reduced selection of food, and expensive prices, in our new hometown! So get ready for tips for saving money while eating low fat whole food plant based!
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