Leek, Potato and Kale Soup

This deliciously creamy soup is a clever way to get your family to eat kale, a most nutritious green vegetable.

Leek, Potato and Kale Soup

Photo: Heike Rau/Shutterstock

Leek, Potato and Kale Soup


  • 1 tsp ghee or olive oil
  • 2 medium leeks, white and tender green parts only, rinsed well and thinly sliced
  • 4 cups broth
  • 1 large potato, cut into 1/2 inch dice
  • 2 cups rinsed and chopped kale leaves
  • 1/2 tsp sea salt
  • 1/8 tsp nutmeg
  • Freshly ground pepper to taste
  • 2 tbsp finely chopped parsley for garnish
  • 1 tbsp finely chopped chives for garnish


  1. Place all ingredients except nutmeg, pepper and garnish into the crockpot and simmer on low for at least six hours.
  2. Using a hand blender, puree the mixture until smooth. Add nutmeg and pepper, and then reheat. Serve with a sprinkling of parsley and chives.
  3. Serves 4.

Author: Louise Racine

Louise Racine is a certified nutritional practitioner and owner of Thirteen Moons Culinary Wellness Retreat. Visit the website for info and recipes Thirteen Moons.

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