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


  • 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


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


  • 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.

Full article written by Kelly Jones MS, RD, CSSD, LDN on

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