Skip to content
Leek and potato soup with kale recipe

Leek and potato soup with kale recipe

40 ratings

See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 219 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g (1lb) leeks, sliced
  • 500g (1lb) potatoes, cubed
  • 1·2 litres (2pts) hot vegetable stock
  • handful thyme leaves
  • 100g (3½oz) curly kale, sliced, then chopped into small pieces
  • 4 slices prosciutto
  • 2tbsp half-fat soured cream (optional)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    2g 9%
  • Sugars

    6g 7%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 30.5g Protein 10g Fibre 7.2g


  1. Heat the oil in a large lidded pan. Add the onion, garlic and leeks and cook for 5 minutes until just softened. Add the potatoes and pour in the stock. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.
  2. Remove the soup from the heat and stir in the thyme. Using a blender or stick blender, thoroughly process until smooth. Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a further 5 minutes. Season to taste.
  3. Meanwhile, heat a nonstick frying pan over a high heat. Add the slices of prosciutto and cook for a minute on each side to crisp up. Ladle the soup into mugs or bowls and drizzle in a little soured cream (if you like), then serve topped with crumbled prosciutto and some fresh crusty bread on the side.

See more Soup recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.