Roasted Potato Leek Soup with Kale

A flavorful and healthy twist on the classic potato leek soup.

  • 2 Pounds Yukon Gold Potatoes (Peeled, Cut into 1/4 inch chunks)
  • 1 Bunch Kale (Remove the stem, and chop into 1/4 inch peices)
  • 3 Leeks (Chop, white and light green parts, make sure to rinse & clean of all sand!)
  • 1/4 Cup Olive Oil
  • 1/2 Cup White Wine ((Optional))
  • 8 Cups Bone Broth, Vegetable Stock or Chicken Stock
  • 1/2 Cup Lemon Juice
  • 1 Cup Heavy Cream ((Optional))
  • Salt
  • Pepper
  1. Heat the oven to 400 degrees.

    Place the potatoes and leeks on a sheet pan either together or separate. Cover with olive oil, 1 tsp salt and 1 tsp pepper. Make sure to toss them all together to coat.

    Roast for 40-45 minutes until very tender. You may need to turn them a few times using a spatula while cooking.

    When the potatoes and leeks are done, add the kale to a sheet pan and roast for 4-5 minutes. It will go quickly, so watch them. Make sure not to burn them, but you want the kale to be starting to brown.

    In a soup pot on medium high heat, add a little more olive oil, add the potatoes and leeks, broth or stock and white wine. Cook at a simmer for an additional 5 minutes. 

    Add the kale. Use an immersion blender, vitamix, food processor or other blender to blend the soup together. You may need to do this in a few stages.

    Add the soup back to the pot, add the cream and whisk together until combined. The cream is optional, you do not need it in order for this soup to be delicious. It does add a nice depth to the soup, but if you have a dairy allergy/sensitivity it is perfectly okay to skip!

    Add the lemon juice and stir together.

    Season with more salt and pepper to taste. Serve hot.

    Optional toppings:

    Parmesan cheese, chives and/or crispy shallots


Comfort Food At Its’ Best

If you have looked at different veggies and been cautious to try them because you don’t know how you properly prepare them, I am the same way.

Unfortunately, you miss out on a lot of super healthy veggies this way. This recipe incorporates two super healthy vegetables into a soup that is loaded with flavor. You may even be able to get some greens past your kids.

Why Should You Eat Leeks and Kale?


The flavor of leeks is similar to an onion. They can be sandy, so it is recommended that you wash them off prior to preparing them.

Leeks are low in sodium and high in dietary fiber. They are also a good source of:

Vitamin B6


Vitamin A


Vitamin C

Vitamin K


Kale is one of the most nutrient dense foods on the planet. It is also a low calorie food, which makes it a great food for those looking to lose weight. But that’s not the only reason to love Kale.

It is high in antioxidants, which means it is a food that would be ideal to consume almost every day. Foods high in antioxidants help fight free radicals which can damage our DNA and cause disease, illness and cancer. In addition, antioxidants are necessary for aging well.

Kale also has a little source of fat, surprisingly. To top it off, this fat is Alpha-Lineolic Acid, which is an Omega-3 fat. Omega-3 fats fight the inflammatory spectrum, promote healthy cell walls, healthy brain function and much more. Adding a little kale (along with fish, fish oil etc.), would be a great way to reduce your Omega-3:Omega-6 ratio.

Kale is high in:

Vitamin A


Vitamin K


Vitamin C

Vitamin B6




If you’re looking to try a soup, try Kale, or try Leeks – give this a go! Let me know if you enjoyed it!

If you are looking for meal prep recipes, check out this breakfast idea!