Comforting and creamy homemade potato, leek and kale soup, topped with crispy potato cubes.
We have had a really busy weekend with family visiting, and today for lunch I made us all this warming soup. Great for using up winter veggies, it’s velvety and creamy without being heavy.
I cooked the crispy potato croutons for about 12 minutes in my air fryer, but you could just lightly coat small cubes of potato in oil, salt and pepper and roast them on a baking tray in the oven for 30 minutes or so until browned.
To serve, I drizzled the soup with Alpro soya cream, popped on some potato croutons and snipped on some fresh chopped chives for an ‘impress the rellies’ fancy flare 😉
Potato, Leek and Kale Soup Recipe
- 2 carrots
- 2 leeks
- 2 onions
- 2 garlic cloves
- 2 sticks celery (I don’t buy celery a lot so often miss this out and the soup is still fine)
- 400g (approx 4) potatoes
- 1 good large handful kale
- 1.5 litres of vegetable stock
- Olive oil
- Chop up the carrots, onions, celery, garlic and leeks (remove the ends!) into smallish pieces. (Save the potatoes and kale, we peel and chop those later).
- Put a big pan on the hob and add a good glug of olive oil to the bottom.
- Turn the hob on to a medium heat and add the veggies you have chopped. Give it a stir around occasionally and cook (with the lid askew) for approx 10 mins until the veg has softened a bit. You may need to knock the heat down to low or add half a ladle full of water if your veg is sticking to the pan.
- Chop your potatoes roughly into 1cm pieces and tear up your kale.
- When the 10 mins is up, add the stock, kale and potatoes to the other veg.
- Bring to the boil and then simmer for 10 mins – taste a piece of potato to check it is cooked and give it a few more minutes if it is still hard.
- Remove the pan from the heat and blend with a stick blender.