I hadn’t done much cooking with leeks until I developed this stellar Potato Leek Soup w/Kale. I inherited several bunches of homegrown leeks and white potatoes from the CSA farmer’s market co-op my employer hosts. One of my co-workers created this soup on the spot. It was so good I had to make my own version. Check out the recipe below.
Potato Leek Soup w/ Kale
12 ounces vegetable broth
8 ounces water
2 tablespoons olive oil
2 tablespoons earth balance
2 tablespoons minced garlic
1 small white onion, diced
1 celery stalk, finely diced
4 white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
3 cups fresh kale
2 cups leeks, chopped
1 cup shredded carrot
2 tablespoons red wine vinegar
1/3 cup rice milk
1 teaspoon celery seed
1 teaspoon red pepper flakes
2 tablespoons onion flakes
1/4 cup grated parmesan cheese (optional)
To taste: Kosher salt,cracked black pepper, garlic and onion powder
- Coat a medium stock pot with olive oil and earth balance over medium heat. Add onions, garlic, celery, white potatoes, and sweet potatoes. Season well and sauté until potatoes are tender, about minutes 25 minutes.
- Add leeks, carrot, celery seeds, red pepper flakes, onion flakes, vinegar and rice milk. Sauté another 5 minutes. Add veggie broth and water. Cover and reduce heat to simmer for another 15 minutes.
- Turn off heat and stir in kale and parmesan cheese. Allow to sit covered another 10 minutes before serving.
Photo credit: My Recipes
I love how creamy this is while still being dairy-free! Such a great combination of flavors- delicious!