Leek, Potato & Kale soup recipe (so good!)

Leek potato kale soup

Leek potato & kale soup. Photo courtesy of Google Images because I ate the soup and forgot to take a photo first!

Many of you have told me how much you like good recipes on my blog, so here is a REALLY good healthy soup recipe that is really tasty and fairly easy to make.  Your guests will think this is a restaurant soup! It almost tastes like a cream-based soup, but it’s not, so it’s healthy. Even if you’ve never cooked a leek or kale, don’t let that scare you – you can do it.

I like to share healthy recipes that taste good and are not difficult to make.  You’ll need a blender for this one.

This makes about 4 large bowls; you can double the recipe if you prefer more.  It takes about 1 hour total to make this.


  • 2 Tbsp coconut oil (other oils can be used but I prefer healthy coconut oil)
  • 1 bunch leeks
  • 1-2 cloves garlic (crushed)
  • 2 cups organic potatoes (chopped)
  • 4 cups veggie or chicken broth
  • 1 cup water
  • 6 cups organic Kale (about 3 or 4 large leaves, washed & chopped)
  • Salt & Pepper to taste


  1. Chop up the leek – only use the white & light green parts and discard the darker green parts.  Saute the chopped leeks in pot with coconut oil for 10 minutes on medium-low heat (be careful not to let it brown).
  2. Add broth, water and potatoes and garlic.  Cover and simmer for 20 minutes until the potatoes are cooked.
  3. While soup is simmering, saute kale in a separate pan with coconut oil for about 5-10 minutes until tender. I tend to add some water so the kale doesn’t burn as it helps steam and soften the kale.
  4. Add kale to the soup.  Stir. Let the soup cool a bit.
  5. When the soup has cooled to a luke-warm temperature or cooler, get your blender and fill it to about 1/3 of capacity. Blend it well, pour the soup out and keep blending batches of the soup until you’re done.
  6. Reheat the soup when you’re ready to eat.  Add salt & pepper to suit your own taste.


10 thoughts on “Leek, Potato & Kale soup recipe (so good!)

    • Wow, great Tivon! nice to hear your kids love the soup – isn’t it great when kids love something healthy?!
      Good for you for making nourishing food for your children. Thanks for taking the time to let me know. Have a wonderful day.

  1. Wow this sounds really good!

    I’ve never used kale in soup.

    I will try one day.

    Make sure the broth has no bad ingredients in it! No MSG or any nasty GMO ingredients.

    If you aren’t aware of the dangers of MSG and GMO then check out the articles I have about them on my website.

  2. For those who have not cooked with leeks before, be sure to wash leeks VERY well … they grow in sand which tends to get between the layers. Before you chop them, remove roots and dark green, then split lengthwise and hold under running water, opening the layers to rinse thoroughly.

    Question: do you peel your potatoes before chopping?

    Great-sounding recipe, Wendy! I am not surprised you have many healthy-recipe fans.

    • Hello Margaret! Great suggestion about the leeks, thank you.
      I scrub the potatoes and do not peel the potatoes, and this works just fine with this recipe. I’ve used different potatoes, like russet and new potatoes and both work well. Thanks!

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