Leek and Potato Soup with Kale

Serves 6-8soupphoto


  • 1 tablespoon olive oil
  • 4 leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 cups)
  • 1 lb. potatoes, scrubbed and diced
  • 6 cups water or low sodium chicken or vegetable stock
  • 1 bunch of kale or collards, washed and torn into pieces (leaves only, reserve stems for another use)
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper


  1. Wash sliced leeks in several batches of cold water, separating layers to remove any dirt. Drain.
  2. Heat olive oil in medium pot.
  3. Cook leeks with a pinch of salt until limp and translucent, 5-10 minutes.
  4. Add potatoes and cook 5 minutes more.
  5. Add water or stock. Bring to a boil. Reduce to a simmer and cook, partially covered until potatoes are tender, 25-30 minutes.
  6. Add kale (or collards) and salt and pepper. Cook for a few minutes until kale is wilted. Adjust seasoning and serve.


1 cup per serving, 1 serving contains: Calories (kcal) 123, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 24, Dietary Fiber (g) 3, Total Sugars (g) 3, Protein (g) 3, Sodium (mg) 221