Kale and Leek Soup

This Kale Soup recipe is a delicious year round soup that you’ll want to make over and over again! It’s low in calories and packed full of nutrition. It makes the perfect lunch any day of the year.

Kale and Leek Soup

Don’t be turned off by the green color of this soup. This bad boy is so amazingly tasty that my 12 year old daughter asks for it on the regular! I know, right? Kale soup is one of those comfort soups that is packed full of flavor, is savory, and perfect for lunch or an afternoon snack.

Soups are great to eat all year long because they leave you feeling satisfied, they’re full of nutrition, and super versatile. And this kale soup recipe is no different. It’s low calorie, low fat, freezes really well and lasts in the refrigerator for up to 4-5 days. The kale is the true hero in this soup, being a powerhouse of flavor and nutrients, but when you add in the sauteed leeks to this soup, you’ve got yourself a game changer.

Ingredients

There’s only 4 main ingredients required to make this soup:

• Kale – the world’s healthiest food. A green, leafy vegetable that is full of fiber. Packed full of both flavor and nutrition, kale is the star of the show.
• Leeks – provide an onion like taste to this soup, only milder.
• Chicken Broth –  brings out the underlying chicken soup base flavors.
• Olive Oil – Used to saute the kale and leeks.
• Salt – can be added to provide extra flavor.
• Pepper – adds flavor and a bit of kick to this kale soup recipe.

How to Cut Leeks for Soup

When cutting leeks for soup, you’ll cut off the bottom of the white bulb and discard. From there, take a sharp knife and slice the leek into 1/4 inch slices. For this soup recipe, continue cutting the leek until you get to the darker green part of the vegetable. The dark green part of the leek is rough and hard to eat. But if you hate waste and are looking for a way to use up the dark green stems of the leek, you can use them in this Instant Pot Bone Broth recipe.

How to Make Kale and Leek Soup

• Saute the leeks in 1 Tablespoon of olive oil on medium to medium-high heat. Saute until the leeks become soft, about 3-4 minutes.

• Add the kale and saute until wilted, about another 3-4 minutes.

• Pour in the chicken broth and cook for 30 minutes on medium-low heat. Once done, turn off the heat and let cool for 10-15 minutes.
• Expert Tip – Letting the soup cool is a must for this recipe. When you go to puree the soup in the next step, if there is too much soup in the food processor it can spill over. I’ve burned my hands in the past by being impatient, so make sure the soup cools a bit before pureeing.

• Pour the kale soup mixture into a food processor or blender.

• Now you’re ready to puree the soup in either a food processor or blender.
• Turn your machine of choice on and slowly increase the puree. Blend until smooth.

• Pour mixture back into the pot and heat on the stove for 10-15 minutes, or just until it begins to simmer.
• Season to taste with salt and pepper to taste.

And now you’ve got yourself a deliciously healthy and hearty puree soup! I like to top my kale soup with fresh grated Parmesan cheese. Oh, and dipping in a piece of this Quick Peppery Cheese Bread makes it even more of a comfort food. There is so much flavor in this pureed vegetable soup recipe, but adding the fresh Parmesan puts the flavor over the top!

Kale Soup Variations

The thing I love most about soup recipes is the ability to switch things up and make them more versatile when I feel like it. Here’s some of my favorite variations.

• Vegetarian Kale Soup – if you want to turn this soup into a vegan and vegetarian soup, skip the chicken broth and use a vegetable broth for the base.
• Chicken Kale Soup – need a protein kick? Add in some rotisserie chicken. Chicken kale and leek soup is amazing with any type of chicken, but rotisserie chicken is so easy and convenient.
• Sausage Kale and Leek Soup – adding either cooked ground sausage or Italian sausage really packs in the flavor and adds a kick.
• Potato Kale and Leek Soup – adding potatoes makes this soup recipe more hearty. It also helps thicken up the broth.
• Kale Leek and White Bean Soup –  if you’re looking for more fof a vegetarian based protein substitute, just added some cooked white beans. White beans are also high in fiber.
• Kale Carrot Leek Soup –  cooked carrots add a bit if sweetness to the flavor of this soup.

No matter what variations you make to this kale and leek soup recipe, it’s going to taste amazingly delish because the base soup is already crazy tasty!

More Kale Recipes

If you’re looking for more recipes that contain kale, you’ll love these favorites:

• Sweet Potato Kale Patties
• Greek Kale and Quinoa Salad
• Apple and Berry Chopped Kale Salad with Citrus Basil Vinaigrette 
• Naval Orange and Kale Salad
• Poor Man’s Soup

Remember to subscribe to my newsletter to receive new recipe notifications. Follow Recipes Worth Repeating on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes, and content!

Kale and Leek Soup Recipe

This Kale Soup recipe is a delicious year round soup that you’ll want to make over and over again! It’s low in calories and packed full of nutrition. It makes the perfect lunch any day of the year.

4.34 from 3 votes

Print Pin Rate

Course: dinner, Lunch, Snack

Cuisine: American

Prep Time: 3 minutes

Cook Time: 35 minutes

Servings: 6 people

Calories: 60kcal

Author: Amanda Mason

Ingredients

• 2 bunches Fresh Kale, chopped
• 2 leeks, sliced 1/4-inch thick
• 1 Tablespoon olive oil
• 6 cups chicken broth
• salt, to taste
• pepper, to taste

Instructions

• Sauté leek in olive oil until soft. Add kale and cook until wilted.
• Add broth and cook for 30 minutes on low heat. Let cool for 10-15 minutes before putting it in the food processor or blender.
• Place soup into blender or food processor. Turn machine on and slowly increase puree.
• Blend until smooth.
• Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2393IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

Update Notes: This post was originally published in October 2015, but was re-published with updated step-by-step instructions, pictures, and tips in September 2019.