Potato, Leek, and Kale Soup

Two bowls of potato, leek, and kale soup on a white background and a blue and white napkin on the side.


  • 4 slices of bacon
  • 1 medium onion, chopped
  • 1 large leek, cleaned and chopped
  • 34 garlic cloves, minced
  • 2 lbs. golden potatoes (about 4 larger golden potatoes), chopped
  • 4 cups of stock (chicken or vegetable)
  • 1 cup of milk
  • 46 cups of fresh kale, chopped
  • Salt + pepper
  • Extra toppings: chives, sour cream or Greek yogurt, cheese (optional)


  1. Cook bacon in a large stockpot until crispy. Drain bacon on towels and set aside. Leave about 2 tbsp. of bacon fat in the stockpot. Add onion and leeks. Season with salt and pepper. Saute 3-5 minutes.
  2. Add garlic and golden potatoes and saute for an additional minute. Add stock and bring to a boil, then reduce heat to low-medium to simmer and cook for 20-25 minutes or until the potatoes can be easily pierced with a fork.
  3. Reduce heat to low, add milk, and puree using an immersion blender or transfer to a regular blender to blend in batches if needed.
  4. Stir chopped kale into to pureed soup in the stockpot and keep warm on low heat for additional 5-10 minutes or until kale is wilted.
  5. Serve with your favorite toppings.


To freeze this soup:

You can make the soup up to step 3 and puree the soup without the milk and the kale. Then, freeze for up to 3 months. When you rewarm the soup, you can add the milk, cook until slightly thickened, add the kale, and cook for additional 5-10 minutes.

Keywords: potato soup