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–+ servings
Bowl of potato leek kale soup on a blue and white napkin with bowls of shredded cheese and chives on the side.

Potato Leek Soup with Kale Recipe

Melissa
This soup is the perfect creamy comfort food to warm you up on a cold day. Loaded with your favorite toppings, this recipe is a real crowd-pleaser!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 -8 servings

Ingredients
  

  • 4 slices bacon
  • 1 medium onion chopped
  • 1 large leek cleaned and chopped
  • 3-4 garlic cloves minced
  • 2 lbs. gold or red potatoes about 4 larger golden potatoes, chopped
  • 4 cups chicken stock
  • 1 cup milk preferably whole
  • 4-6 cups fresh kale chopped
  • Salt + pepper
  • Toppings of choice (chives, sour cream or Greek yogurt, cheese, etc.) optional

Instructions
 

  • 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.
  • 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.
  • Reduce heat to low, add milk, and puree using an immersion blender or transfer to a regular blender to blend in batches if needed.
  • 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.
  • Top with crumbled bacon and serve with any additional favorite toppings.

Notes

Leftovers:
  • Refrigerate leftovers in an airtight container for up to 3-4 days.
  • Freeze leftovers in an airtight container for up to 3 months. Make sure you chill the soup down before adding it to the freezer. To reheat, thaw in the fridge overnight and add to a stock pot to warm through. You can also use a microwave.
    • Freezing dairy-containing soups: The texture can become separated or off in general. If it does appear grainy or separated, simply blend again with additional milk or cream to smooth it out.
General tips:
  • Need it thicker? Dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water. Gradually whisk the cornstarch slurry into the soup while it is hot. It will continue to thicken as it cools down, so just thicken a little less than the consistency you want. 
  • Too thick? You can thin it out with a bit of stock or milk/cream.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 283kcalCarbohydrates: 38gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 19mgSodium: 715mgPotassium: 1161mgFiber: 5gSugar: 8gVitamin A: 4797IUVitamin C: 59mgCalcium: 200mgIron: 3mg
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