Kale, Leek, and Potato Soup

One of the best tips for eating healthy on a budget is to shop what is in season. In February, you’ve got sweet potato, fennel, citrus, broccoli, brussels sprouts, cabbage, cauliflower, kale, leeks, and parsnips.  By focusing on what is in season, you buy what the farmers have surpluses of, and that means its cheaper. Simple supply and demand.

This soup, in addition to being heaty and healthy, is warming on a chilly day. I like to make a big pot at the beginning of the week, and eat it for lunch throughout the week. I also suspect that it would freeze well, but it never lasts that long.


2 tablespoons of butter, olive oil, or vegetable oil

6 large leeks (about 2 pounds), sliced into thin medallions

1 onion, chopped

2 bunches of kale (about 6 cups when chopped)

3 potatoes, chopped

5 or so mushrooms, sliced  (optional but delicious)

2 quarts stock or water, of your choice (chicken would be delicious, but vegetable if you want the soup to be vegetarian)

1/2 cup of heavy cream

1 package silken tofu, optional (I like this for additional protein, but if you’re going to eat it for one meal, skip it)


  1. Heat the oil or butter in a large soup pot, over medium heat, until melted and hot.
  2. Add the leeks and onion, and cook until softened.
  3. While the vegetables are cooking, cut or rip the kale. If cutting, slice along the center vein to remove the stem, then cut into smallish pieces.
  4. Place the kale in with the leeks and onions, cooking briefly. Add the potatoes.
  5. Add the stock, and simmer for 30 minutes until the potatoes are tender.
  6. Just before serving, add the cream.
  7. Serve and enjoy! This would go well with nutritional yeast.

To reheat, use the microwave, or stick on the stove until just hot. Be careful not to burn the cream,


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