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A bowl of delicious vegan potato kale soup, ready to eat for dinner

Vegan Potato Leek Kale Soup

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This Potato Leek Kale Soup is not only delicious, it’s also vegan! It’s a great healthy staple to add to your cold-weather soup line-up.
Course dinner, lunch, Main Course, Soup
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings
Calories 192
Author Abril Macías


  • Immersion blender or blender


  • 6 cups torn kale leafs divided
  • 4 tbsp olive oil divided
  • 12 oz potatoes
  • 1 cup chopped leeks
  • 1 clove garlic crushed
  • 5 cups almond or cashew milk unsweetened
  • 3/4 tsp ground cumin
  • freshly cracked black pepper
  • chili powder (optional)


  • Preheat the oven to 275 F/135 °C.
  • Dress 1 ½ cups of torn curly kale leafs with 1 tablespoon of olive oil and salt. Use your hands to make sure all the leaves have been coated with olive oil. Place the leaves on a baking sheet covered with parchment. Bake for about 12 minutes, until the kale has become crispy.
  • Peel and chop the potatoes into small chunks.
  • Heat the remaining olive oil in a pot at low heat. Add the leeks and crushed garlic clove and sweat for about 5 minutes, until the leeks have become soft and reduced in size.
  • Add the chopped potatoes and cook for another 5 minutes, until the edges have become translucent. Add the nut milk. Once the liquid begins to boil, simmer for 10 minutes. Then, add the remaining kale. Simmer for 20 minutes.
  • Carefully, blend or process the soup until you have a creamy consistency. Add the cumin and salt and black pepper per taste.
  • Serve the soup with kale chips and sprinkle chili powder on top.


Calories: 192kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 368mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg