Creamy Kale, Dill and Potato Leek Soup

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. 

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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.  

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Creamy Kale Potato Leek Soup
Ingredients
  • 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
Instructions
Add butter to large stock pot or dutch oven over medium heat. Once melted, add leeks and potatoes and sauté, stirring occasionally, until leeks are softened, approximately 5-7 minutes. Add broth and bring to a boil, then turn heat to low to simmer. Tear or chop kale into large pieces and add a few handfuls at a time (letting it wilt until you are able to add it all in). Add dill, salt, and pepper. Let simmer for 15 minutes. Add milk and then remove from heat. Using an immersion blender, blend until creamy and smooth texture. If you don't have an immersion blender you can transfer in batches to a high-speed blender. Then return soup to pot when finished. Turn heat back on to low. Stir in cheddar and let simmer for about 2 minutes. Add pepper to taste. Serve immediately with crusty bread (optional). Store in airtight container in refrigerator for up to 5 days or freezer for up to 3 months.
Details
Prep time: Cook time: Total time: Yield: 8 servings