The last time I made soup, I had to do an intricate blender dance in order to get everything mixed together nicely. Pour half the hot soup into the blender, blend, pour into another bowl, pour the rest of the mix into the blender, blend, pour back into pot along with the first batch and then continue to cook. It felt like one of those mind puzzles from an I.Q. test and I realized then that I could definitely make good use of an immersion blender. Luckily, I got one for Christmas and I knew right away I wanted to attempt another soup.
Unlike a large percentage of the country Los Angeles has been really warm and it doesn’t even remotely feel like winter, but that didn’t stop me from making a hot creamy soup filled with potatoes, leeks and kale. Soup is the ultimate comfort food for me. I love curling up under a blanket with a big steaming bowl and savoring each bite.
I wanted to keep this recipe simple so the flavors of the leeks and kale took center stage. The aromas that were coming from kitchen were insanely inviting, the smell of leeks and garlic sautéing has to be one of my favorites. I found myself stealing bites here and there while it was simmering. Man this soup is tasty, even the husband who is adamantly against soup liked it. It’s creamy, tastes incredibly fresh and was super easy to make. You know me, I love recipes with very few ingredients. Feel free to garnish with whatever you like (I’m a big fan of garnishes), I sprinkled some coconut bacon and extra kale on top – mmmm.
I make cashew cream ahead of time and keep it in my fridge for such occasions as this. It’s a breeze to make. Just soak whole raw cashews in water overnight, then rinse, add to a blender or food processor, cover with fresh water to about an inch over the top of the cashews and then blend until creamy.
Potato Kale Leek Soup
By January 4, 2014Published:
- Yield: 6 cups
Creamy vegan potato kale leek soup.
- 4 MED Russet Potatoes Pealed & Diced
- 2 Leeks Cleaned & Sliced
- 2 CLOVES Garlic Minced
- 1 TBSP Olive Oil
- 4 CUPS Vegetable Broth
- 1 CUP Cashew Cream Recipe in post above
- 2 CUPS Kale Massaged & Torn Into Small Pieces
- 1 TBSP Herbs de Provence
- Salt & Pepper To taste
- In a large pot cover potatoes with water, bring to a boil and cook until tender.
- While potatoes are cooking, sauté leeks & garlic in olive oil for about 6 minutes or until soft.
- When potatoes are done, drain and return to pot along with leek mixture & vegetable broth. Using an immersion blender, blend until smooth (you can also do this in a food processor or regular blender).
- Stir in cashew cream, kale and spices. Simmer over low heat until heated through. *The longer it simmers, the more the flavors blossom.