Creamy Potato Leek and Kale Soup with Rosemary - Vegetarian

The Velvety Potato Leek and Kale Soup Infused with Rosemary is a delightful blend that brings warmth and comfort to your table. With its creamy texture and rich flavors, this soup is perfect for those chilly days when you need something hearty and nutritious. The combination of tender potatoes, fragrant leeks, and vibrant kale make this dish a nutrient-packed option for lunch or dinner.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Soup

Cuisine International

Portions servings

Calories 180 kcal

Ingrédients

4 medium potatoes, peeled and cubed

2 large leeks, white and light green parts only, sliced

1 tablespoon olive oil

4 cups vegetable broth

1 cup kale, finely chopped

1/2 cup heavy cream

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a large pot, heat the olive oil over medium heat.
Add the leeks and garlic; sauté until soft, about 5-7 minutes.
Add the potatoes and vegetable broth, bringing the mixture to a boil.
Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Using an immersion blender, puree the soup until smooth.
Stir in the kale, rosemary, salt, and pepper, and cook for an additional 5 minutes.
Pour in the heavy cream and stir until well combined and heated through.
Serve hot, topped with additional rosemary if desired.

Nutrition (per 100g)

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Creamy Potato Leek and Kale Soup with Rosemary – Vegetarian