Creamy potato, leek & kale soup with Edward Hayden - Savour Kilkenny Online

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is milder and often more affordable

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be more flavorful and economical

Heat olive oil and butter in a large pot over medium heat until melted.

Add chopped leeks and onions, cooking until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add diced potatoes, thyme, and bay leaves, stirring to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.

Stir in chopped kale and cook for 5 minutes until wilted.

Add heavy cream and nutmeg, mixing well to combine.

Season with salt and black pepper to taste.

Serve hot, garnished with additional thyme if desired.

Cooking Techniques

Spice Level:

Allergens