This soup is so creamy it feels indulgent, yet it’s packed with nutrients to help you stay healthy this winter. Perfect for a quick weeknight meal or a cozy lunch on a snowy day.
We are in full soup mode over here; we have been for a while. It’s the ultimate comfort food, and with the below zero temps we’ve been having in Boston, I am craving all the warm things. Sorry salads, I’ll see you again in May.
This soup is a lighter version of a cross between two of my favorite indulgent soups (Potato Leek & a Williams-Sonoma Carrot, Cheddar, Dill that is so rich just a few bites will do) with a big ‘ol bunch of kale thrown in for some vegetable matter and good nutrition. Because let’s be honest, we could all use a little immune boost at this time of year. I also leave the skins on the potatoes for extra fiber and to save time — make sure to wash them!
This soup is super adaptable and very easy, making it a great weeknight meal option. In fact, I whipped it up in about 30 minutes last weekend after an intense spin class and insanely busy/stressful trip to the grocery store (note to self, don’t shop on NYE day) just before my hanger really started to set in. Don’t have kale? I imagine spinach or another dark leafy green would be just fine. I used sharp cheddar, but I think a gruyere gouda would work nicely here too. Spring for some quality cheese and a little will go a long way. Please, please, please don’t buy the pre-shredded stuff. It take two minutes to shred your own and it make a big difference in flavor. I promise it’s worth the effort.
- 2 Tbsp butter
- 2 large leeks, green and white parts washed and chopped
- 1 lb Yukon Gold potatoes (large or baby), washed and chopped into 1-inch pieces
- 6 cups low-sodium vegetable broth
- 1 bunch kale, large parts of stems removed
- 2 Tbsp fresh dill, chopped
- 1/4 tsp salt
- 1/2 tsp (or to taste) freshly ground pepper
- 2 cups 2 % milk
- 1/3 cup sharp cheddar, shredded
- Optional crusty bread for serving
Prep time: Cook time: Total time: Yield: 8 servings