This creamy potato leek soup is like a big hug in the dead of winter. It’s packed with nutrients to help you stay healthy and makes a perfect 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, more nutrient-dense version of a cross between two of my favorite creamy 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 there; because, greens. Let’s be honest, we could all use a little immune boost at this time of year.
What makes this potato leek soup healthy?
This soup is packed with nutrient-rich veggies like leeks, kale, and potatoes. Yes, potatoes are good for you! Potatoes are often unfairly shunned, but they are one of the best sources of potassium you can find — a mineral that most of us are lacking in our diet. If you eat the skin, like this soup calls for, they also contain a good amount of fiber. Plus they provide energy-giving carbohydrates.
This soup also strategically calls for high quality sharp cheddar cheese where a little goes a long way. You get that creamy cheesy flavor you crave without overdoing it on the saturated fat.
A very flexible soup
This soup is super adaptable and very easy, making it a great weeknight meal option.
Don’t have kale? I’ve also used spinach and Chard. Most dark leafy greens would work here.
While a good quality cheese is important, you can use gouda or gruyere instead of cheddar if you prefer. Shred your own though. The pre-shredded stuff just doesn’t live up to the flavor of the blocks.
Want more quick and easy soups for winter?
Try one of these:
Did you make this healthy potato leek soup with kale and dill?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
- 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
- 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.
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.