Potato Leek and Kale Soup

Two bowls of potato leek and kale soup with a grey kitchen towel

I don’t typically make soup, but when I do I always add leeks. They add so much sweetness and flavor, I couldn’t imagine a soup without them. I also love how lacinato kale combines almost perfectly with any cream soup. I hope you enjoy this potato leek and kale soup!

This potato leek and kale soup makes a pretty large batch. I typically make this at the beginning of a really busy week, so I have plenty of leftovers for other meals.

Two bowls of potato leek and kale soup with a grey kitchen towel.

Potato Leek and Kale Soup


Serves 10-12

  • 2 Celery Stalks
  • 2 Carrots
  • 1 Large Yellow Onion
  • 48 oz. of Chicken or vegetable stock
  • 2 Large Leeks
  • 8 Garlic Cloves
  • 2 cups of Corn
  • 12 tablespoons of Flour (3/4 cup)
  • 8 tablespoons of Butter ( 1 stick)
  • 3-4 Potatoes
  • 2 Bunches of Lacinato Kale
  • Olive Oil
  • 1 tablespoon salt
  • 2 teaspoons ground pepper
  • 1 tablespoon parsley, chopped
  • 1/2 cup Cheddar Cheese, shredded


  1. In a stock pot, make a mirepoix. Add 1 tablespoon of olive oil to the pot over medium heat. Finely chop onion, carrots, and celery, then add to the pot. Wash leeks well, thinly slice into half moons, and add to pot as well. Saute mirepoix until onions become translucent, about 5-10 minutes. Then add 2 cups of stock, corn, and garlic cloves, bring stock to a simmer, and let cook until carrots become soft (30-60 minutes).
  2. When carrots are soft, bring mixture to a blender or food processor. Blend until it reaches a smooth consistency.
  3. In the stock pot, make a roux. Melt butter in the empty stock pot over medium heat. Add flour by the spoonful, whisking between each spoonful until flour is well incorporated. If chunky, continue to whisk.
  4. When roux is made, add the pureed mirepoix and leeks. Stir well. Then add the rest of the stock and stir until well incorporated.
  5. Dice potatoes and chop the kale. Add to stock pot with salt, pepper, and parsley. Cover and cook for 20 minutes, or until potatoes are tender. Stir occasionally. Add cheddar cheese, stir, and continue to cook for another 5 minutes.
  6. Serve with shredded cheddar cheese on top to taste.

Feel free to adjust some of the ingredients based on flavor preferences.

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