Potato Leek and Kale Soup

This is a super scrumptious seasonal soup that tastes even better the second time around!

It’s easy to make, here’s what you need:

4 medium sized potatoes, peeled and cubed.

2 large leeks, white parts sliced thin.

Large bunch of kale, ribbed and coarsely chopped.

2 TBL butter or olive oil

3 quarts of chicken or vegetable stock

salt and pepper to taste


In a large soup pot, sauté the butter or oil and leeks for about 5 minutes until they begin to soften and become fragrant.

Add the potatoes and stir around in the pot for another 5 minutes or so.

Add the stock and bring the pot to a gentle boil.

Boil until the potatoes are soft.

With an immersion blender or a counter top blender, pulse the soup until it is nice and smooth.

Raise the heat again and add the kale.

Heat until the kale is bright green and tender.

Add salt and pepper to taste.

I always find that soup tastes even better after it has been cooled and stuck in the fridge, i.e., the second time around.

Tip: Left over mashed potatoes can be used in place of some or all of the potatoes.

To find locally grown ingredients for soups of any kind, check out Pick-A-Pepper.com!
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