Potato Kale Leek Soup

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.

Fellowship of the Vegetable Potato Kale Leek Soup 3

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.

Fellowship of the Vegetable Potato Kale Leek Soup 2

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.

Fellowship of the Vegetable Potato Kale Leek Soup 4

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

Fellowship of the Vegetable Potato Kale Leek Soup 1

By Kylie Bennett Published: January 4, 2014

  • Yield: 6 cups

Creamy vegan potato kale leek soup.

Ingredients

Instructions

  1. In a large pot cover potatoes with water, bring to a boil and cook until tender.
  2. While potatoes are cooking, sauté leeks & garlic in olive oil for about 6 minutes or until soft.
  3. 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).
  4. Stir in cashew cream, kale and spices. Simmer over low heat until heated through. *The longer it simmers, the more the flavors blossom.

    16 thoughts on “Potato Kale Leek Soup

    1. Pili

      Oh my, this sounds so very yummy! And perfect for the cold weather we’re having! (Not was bad as some of the US areas, but surely colder than you guys!).

      Reply
      1. Kylie Bennett Post author

        Thank you Julia! Adding kale to soup is a great way to get extra nutrients (and flavor) in a meal!

        Reply
    2. Andrea

      The color of your soup is so gorgeous, and the kale sitting in the center makes it extra special. It’s not that cold here, either (45˚ may sound cold to someone living in L. A.), but I still love to eat soup. Especially if it’s made with potatoes.

      Reply
    3. Minerva

      Ahhh I keep holding off on getting an immersion blender so I totally understand the soup-puree-half-in-blender-half-in-pot dance! This looks positively scrumptious =] Will have to try!

      Reply
      1. Kylie Bennett Post author

        It’s such a fun little dance, isn’t it?? ;) But for $25 I think getting an immersion blender is totally worth it!

        Reply
    4. Lex

      You are a genius. I make potato leek soup all the time, but never would have thought about adding kale! Also: cashew cream. I had made cashew “cheese” before, but had never seen mention of making a cream substitute before seeing your recipe. MORE GENIUS! I’d been using vegan cream cheese or sour cream to “creamify” my creamy soups, but I much prefer to use whole food ingredients.

      Last week I made a creamy poblano spinach enchilada sauce with the cashew cream instead of my usual vegan faux dairy products. AWESOME. So today I made my potato leek soup, again using the cashew cream and the kale, and I think it turned out even more delicious than the unvegan version I used to make!

      Reply
      1. Kylie Bennett Post author

        I love cashew cream, I use it in my coffee now too and it’s SO simple to make!!! Glad you like the soup :)

        Reply
    5. Suzanne

      Thank you for the recipe! My husband and I made the soup last night and absolutely loved it! Using cashew cream was a new trick for us and one that I will be trying again very soon! Looking forward to trying more recipes!

      Reply

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