- 2 leeks, cut into thin slices
- 1 medium onion, diced
- 4 stalks celery, diced
- 2 tablespoons olive oil
- 3 to 4 medium potatoes
- 3 cups water or very mild broth – divided
- 1 teaspoon dried onion
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon dried thyme
- pinch dried sage
- 1 1/2 cups chopped fresh kale
- 1 cup plain, unsweetened non-dairy milk
- 1 1/2 teaspoons salt, or to taste
- In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions begin to appear translucent.
- Meanwhile, peel potatoes and dice into 1/2- to 1-inch dices.
- Turn heat on high and add potatoes to pan along with 2 cups of the water and the seasonings.
- Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes).
- Meanwhile, wash and chop kale.
- When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside to cool slightly.
- Stir remaining cup of water and chopped kale into soup. Cook uncovered at a low boil for 5 to 7 minutes or until kale is tender. Stir occasionally.
- While soup is cooking, add milk and salt to blender mixture and blend until smooth.
- When kale is tender, stir in blender mixture. Cook until thoroughly heated.
1. Leeks can sometimes get dirt trapped between the layers of their leaves. To clean the leeks, thinly slice them into rounds, place the slices in a colander, and run under cool water, breaking apart the rings as necessary to remove dirt.
2. The dark green part of a leek can be very tough; therefore, you will want to only use the white, yellow , and very light green part of the leek (minus the root).