When the cold winds blow and snow blankets the ground, there’s nothing quite as comforting as a warm bowl of homemade soup. This Winter Leek, Potato and Kale Soup is the perfect dish to cozy up with, offering a balance of earthy flavors, creamy textures, and nutritious ingredients that will warm you from the inside out.

This soup is not only delicious but also incredibly simple to make. It’s naturally creamy without the need for heavy cream, thanks to the starchy potatoes. The leeks provide a gentle sweetness that balances out the slightly bitter edge of kale, creating a well-rounded and satisfying dish. Whether you’re looking for a comforting weeknight meal, a hearty lunch, or a nourishing dish to meal prep for the week, this soup checks all the boxes.

 “Baby it’s cold outside”….No, it’s not too early to start singing Christmas carols.

But it really is cold outside.

It hits me like this every year…I’m talking about the cold.  Some years, I can actually make myself believe that winter may pass us by this year.

I know.
We live in Canada.
I get it.
A girl can always dream, no?
After all, can’t we find some good in this global warming thing?

But, I guess there is no getting around it…it’s gonna snow…and it did.  Not that much, but enough to make the temperature dip below minus 15 with the wind chill (by the way, that’s just not right).

So what good can come of this?
I’ll give you skiing (although I’m not a fan because I suck at it).
But how about soup?  Soup is a good thing!

I made this soup with leeks from my garden…which makes me think of summer…which makes me warm…which makes me happy.

This is an easy, hearty dish that you can make with stuff you have on hand (my leeks were frozen but leeks keep well in your crisper…kinda like celery).  Try it soon and let me know if it warms your tummy like it does mine!
And, check out my tips tab for cleaning leeks and my ingenious way of freezing leftover soup!

Why You’ll Love This Leek Potato and Kale Soup

1. Comfort in a Bowl

Winter meals should be warming, filling, and satisfying, and this soup delivers on all three. Potatoes provide that classic creamy texture, while the leeks add a light sweetness that complements the deep, earthy flavor of kale. A steaming bowl of this soup is like a warm hug on a cold winter’s night.

2. Simple, Affordable Ingredients

This soup relies on budget-friendly ingredients that are easy to find year-round. Potatoes, leeks, and kale are all winter vegetables that store well (and all can even be frozen) and are packed with nutrients. Plus, they’re inexpensive, making this a great recipe when you’re looking for a wholesome meal that won’t break the bank.

3. Healthy and Nutritious

Every spoonful of this leek potato and kale soup is filled with vitamins, minerals, and fiber.

• Potatoes provide potassium and vitamin C.
• Leeks offer antioxidants and a mild onion-like flavor that sometimes aids digestion.
• Kale is a superfood packed with vitamins A, K, and C, along with fiber and iron.

Because this soup is naturally dairy-free (other than the few spoonfuls of butter – which you can sub for olive oil), it’s light but satisfying. It’s also a great gluten-free meal option. You can find more nutrional information here.

4. Easily Customizable

One of the best things about this soup is how versatile it is. Whether you want to make it vegan, add extra protein, or swap out ingredients based on what you have on hand, it’s easy to tweak this recipe to suit your preferences.

Ingredient Substitutions and Variations:

While this leek potato and kale soup is already fantastic as is, you can easily swap out ingredients to accommodate dietary needs, taste preferences, or what’s available in your kitchen.

1. Change Up the Greens

Kale is hearty and adds great texture, but you can use other greens if you prefer:

• Spinach – A milder and softer green that wilts quickly.
• Swiss chard – Adds a slightly earthy flavor and bright color.
• Collard greens – A great option if you like a more robust texture.

2. Make It Creamier

This soup is naturally creamy thanks to the starch in the potatoes, but if you want an extra silky texture, try these options:

• Stir in a splash of heavy cream or coconut milk at the end.
• Blend a larger portion of the soup and mix it back in.
• Add a dollop of Greek yogurt or sour cream for tanginess.

3. Boost the Protein

If you want to turn this into a protein-packed meal, here are some easy add-ins:

• White beans – Cannellini or Great Northern beans add a creamy texture and plant-based protein.
• Chicken – Shredded or diced chicken makes this a heartier dish.
• Sausage – Sautéed Italian sausage or chorizo adds spice and richness.

4. Adjust the Flavor Profile

• Add garlic for more depth.
• Use vegetable broth for a vegan version.
• Sprinkle in smoked paprika, thyme, or rosemary for extra warmth.
• Finish with a squeeze of lemon juice for brightness.

Storing, Freezing, and Make-Ahead Instructions

One of the best things about this leek potato and kale soup is that it stores and freezes beautifully. You can make a big batch and enjoy it throughout the week or freeze portions for later.

Storing

• Let the soup cool to room temperature before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.
• Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a little extra broth or water if it thickens.

Freezing

If you want to freeze this soup, follow these simple steps:

1. Cool completely before freezing.
2. Pour into freezer-safe containers or resealable freezer bags. If using bags, lay them flat to save space.
3. Label and date the containers.
4. Freeze for up to 3 months.

How to Reheat from Frozen

• Stovetop: Thaw in the refrigerator overnight, then warm it up on the stove over medium heat.
• Microwave: If you’re short on time, you can microwave it in short bursts, stirring in between.

Pro Tip: If you plan to freeze this leek potato and kale soup, consider adding the kale fresh when reheating, as it can become mushy after freezing.

Make-Ahead Instructions

If you want to prepare this leek potato and kale soup in advance, here are a few options:

1. Chop the ingredients ahead of time. Store the leeks, potatoes, and kale separately in the fridge.
2. Cook the soup in advance and refrigerate it. The flavors deepen after sitting overnight, making it even tastier the next day!
3. Freeze in meal-sized portions for easy grab-and-heat meals throughout winter.

Serving Suggestions

This soup is delicious on its own, but you can elevate it with a few simple additions:

• Crusty bread – Perfect for dipping.
• Grated Parmesan or feta instead of the goat cheese – Adds a salty, umami kick.
• A finishing drizzle of olive oil or truffle oil – For extra richness.
• Toasted nuts or seeds – For added crunch.

This Winter Leek Potato and Kale Soup is everything you need in a winter meal: comforting, nourishing, and easy to prepare. Whether you enjoy it fresh off the stove, save it for meal prep, or freeze it for later, it’s a recipe that will keep you warm all season long.

So grab your biggest soup pot and get ready to savor every spoonful of this hearty, flavorful dish. It’s the kind of soup that turns a cold winter day into a cozy and delicious experience.

Leek, Potato and Kale Soup

This tummy warming soup hits the spot on a cold winters night!!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine American

Servings 6

Ingredients

  

• 4 slices bacon
• 2 tbsp unsalted butter
• 2 cups finely sliced leeks all of the white part and some of the green
• 2 large onions, minced about 2 1/2 cups
• 2 stalks of celery, chopped chopped
• 1 tsp oregano
• salt and pepper to taste
• 6-8 cups vegetable stock I like mushroom broth but you can also use chicken or beef
• 2-3 potatoes about 2-3 cups, peeled and diced
• handful of kale see note
• 1/4 cup whipping cream optional

Toppings (optional):

• aged cheddar goat cheese or feta
• chives
• herbed oil

Instructions

 

• In a large pot, fry the bacon until crispy (about 5 minutes) and remove from the pot; set aside
• Add the butter into the bacon fat and continue to cook until melted (I never said this was low fat!).
• Add the leeks and onions and cook until softened and slightly browned.
• Add the broth, potatoes and oregano and cook until the potatoes are tender (about 15 minutes); add the greens and warm through.
• Once the potatoes are soft, use an immersion blender to make it smooth (I like the soup to have a few lumps because it feels more rustic to me).  Alternatively, you can use a blender; just use the pulse button so you don’t make it completely smooth.
• Pour the soup into some nice bowls; top with crumbled cheese, the bacon and some chives to make it look pretty and some delicious oil if you have some!

Notes

If you are using the cream, add it after using the immersion blender (makes it taste really rich but you can totally leave it out if you are watching you waistline…oh ya, can I remind you that we started with bacon fat and butter?  Just sayin’….); simmer for a few minutes (but don’t bring it to a boil).

You can use frozen leeks, celery and greens (like I did in the video).