Potato and Kale Soup

Prep: 20 minutes Cook: 30 minutes



  • 2 leeks, white and light green parts only, thinly sliced
  • 6 1/3 cups water
  • 6 cups Yukon Gold potatoes, peeled and cubed
  • 1 tsp dill weed
  • freshly ground black pepper to taste
  • dash sea salt
  • 1 cup almond milk
  • 4 cups dinosaur kale


Place the leeks in a large soup pot with 1/3 cup of the water. Cook, stirring occasionally, until leeks soften, about 3-4 minutes. Add the remaining water, the potatoes, dill, pepper and salt. Cover, bring to a boil, reduce heat and cook for about 20 minutes until potatoes are tender. Use an immersion blender to slightly blend the soup, leaving some potato chunks OR remove half of the soup to a blender jar and process until smooth, then return to pot and mix well. Add the dinosaur kale, cook for 5 minutes, then stir in the almond milk and let rest for about 2 minutes before serving.

Hints: Be sure to clean the leeks well before slicing. I usually cut them in half lengthwise before slicing and then rinse them under running water. 6 cups of chopped potatoes is about 3 pounds of potatoes. Dinosaur kale is also called Lacinato Blue and is quite tender. If you can't find it, use regular kale in this recipe but remove the stems first. To shred the kale, roll it slightly, then cut very thin slices (chiffonade).