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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
This creamy soup filled with winter vegetables is tasty and filling as a meal, all on its own. I love the textures and the flavor of this soup from the kale and potatoes, and it holds up easily as leftovers too.
3.55 from 11 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Comfort Food, Fusion
Keyword: celery, garlic, kale, leeks, nutritional yeast, Potatoes, soups, vegetable broth
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 Servings
Calories: 151kcal
Author: Jen deHaan
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
Yields dinner sized servings. Serve with a slice of healthy and minimally processed whole grain vegan bread or crackers. Sodium amount in the nutritional analysis is based on a typical low sodium commercial broth. Of course you can make your own (low or non-sodium version) if preferred.
Nutrition Facts
Kale, Leek, and Potato soup
Amount per Serving
Calories
151
% Daily Value*
Fat
g
%
Saturated Fat
g
%
Trans Fat
g
Polyunsaturated Fat
g
Monounsaturated Fat
g
Cholesterol
mg
%
Sodium
213
mg
9
%
Potassium
1063
mg
30
%
Carbohydrates
31
g
10
%
21
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
10030
IU
201
%
Vitamin C
80
mg
97
%
Calcium
152
mg
15
%
Iron
6.5
mg
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
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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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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