Vegan Potato Leek and Kale Soup

This flavorful vegan potato leek soup gets color and texture from kale, while still offering a creamy texture and crave-able taste. You’ll be making it all year long!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: dairy free soup

Servings: 6

Ingredients

1 tbsp olive or avocado oil
3 cloves garlic, minced
2 large leeks quartered and cut into 1/4 inch slices
2 cups white onion (1 large or 2 small) diced
2 lbs gold potatoes cut into 1/2 inch cubes
4 cups low sodium vegetable broth
4 cups chopped fresh curly kale or 2 cups cut frozen kale
½ tbsp chopped fresh rosemary
salt and pepper to taste

Optional

1 can white beans rinsed and drained
¼ cup nutritional yeast flakes

Instructions

Chop garlic and vegetables as indicated with the ingredients list.
Heat oil in stockpot over low-medium before adding chopped garlic and stirring for about 1 minute.
Add the chopped leeks and onions. Cover for 5-10 minutes, stirring occasionally, or until the onions & leeks take on a slightly translucent color.
Add chopped potatoes and vegetable broth and cover. Bring to a boil and then reduce to a simmer for a total cooking time of 20-25 minutes.
Add dried rosemary, salt and pepper, as well as optional ingredients, before stirring.
For a hearty texture, carefully mash with a potato masher. For a smooth, creamy texture, use an immersion blender for 20-30 seconds. Alternatively, you may let cool before transferring to a high quality blender.
Stir in the kale while still hot, before serving.