Go Back
+ servings
White bowl containing kale and leek soup, shredded Parmesan cheese on table.
Print Recipe
4.60 from 5 votes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: dinner, Lunch, Snack
Cuisine: American
Servings: 6 people
Calories: 60kcal
Author: Amanda Mason


  • 2 bunches Fresh Kale, chopped
  • 2 leeks, sliced ¼-inch thick
  • 1 Tablespoon olive oil
  • 6 cups chicken broth
  • salt, to taste
  • pepper, to taste


  • In a large skillet, sauté the leeks in 1 Tablespoon of olive oil on medium-high heat. Saute until they become soft, about 3-4 minutes.
  • Add the kale to skillet with the leeks and saute until wilted, about another 3-4 minutes.
  • Pour in the chicken broth and bring to a boil. Lower the heat to medium-low, cover, and cook for 30 minutes.
  • Once done, remove the skillet from the heat and set aside to cool for 15-20 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 before pureeing.
  • Once cooled, pour the kale soup mixture into a food processor or blender.
  • Now it's time 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 a large 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 serve.


  • When chopping the kale, cut it into large bite-size pieces. You need 2 bunches of kale for this recipe or a total of 4-5 cups of chopped kale.
  • To add even more flavor to this recipe, add 2-3 minced garlic cloves and ½ of a small chopped shallots.
  • You want a leek that is delicate texture. These will be the most flavorful. I like to pick out leeks that have a 2-3 inch white and slender bottom with tightly rolled darker green tops. I have the best luck with organic leeks.
  • Store any leftovers in an airtight container in the refrigerator for 4-5 days.
  • If you want to add protein without adding any meat, add a can of white beans to the skillet right before you puree. This will thicken the soup and it adds some amazing flavor.


Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2397IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 1mg