Description
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.
Ingredients
Scale
- 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.
Notes
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.
Nutrition
- Serving Size: 1 Serving
- Calories: 160
- Sugar: 4
- Sodium: 230
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 6