Cream of the Crop Recipe Week 15: Leek Soup with Potato and Kale

Rainy days and cooling temps have soups on my mind.
This brothy take on a leek and potato soup is amplified with kale and carrot to make it a warming, veggie packed meal!

Ingredients:

3 leeks
3-4 potatoes (I used the russets that we got this week but you could also use a different variety)
1 bunch of kale
1-2 carrots
8 cups of water or stock
2-3 bay leaves
1 bunch of fresh oregano or other herbs from your box!
salt & pepper
2 tbs olive oil

 

Soup's on! 

1. PREP YOUR VEG:  Starting with our leeks: chop the ends off of your leeks and slice them in half lengthwise. Vigorously wash your leeks and then slice them thinly crosswise. Peel and chop your carrots. Halve and thinly slice your potatoes.
2. LET'S GET COOKIN': Grab a big soup pot and heat the olive oil in the pot over medium heat. Add the leeks and carrots and cook until softened (approx 15mins).
3. SOUP TIME: Add the water or stock, herbs, dash of salt and pepper to your pot and bring it to a boil. Once boiling, add the potatoes and simmer over medium heat for around 45mins until the potatoes are tender and falling apart.
4. FINISHING TOUCHES: Fish the bay leaves and any herb stems out of the soup. Add the kale to the pot and continue to cook for another 5 mins until kale is wilted and soft
5. TASTE, ADJUST, ENJOY: Taste your soup for seasoning and adjust as you like! You'll need more or less salt if you're using stock or water as your base. Serve and enjoy!

Helpful tips and tricks: I love making soups and stews as the temps start to cool off. They're homey, comforting, and also make great meal prep for future weeks! I'll portion a couple of servings off and freeze them. The next time I'm traveling for the weekend I can simply defrost these veggie packed home cooked meals to enjoy instead of ordering in.