Quick + Easy Kale, Leek, & Potato Soup with Mint Pesto
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Soup season is every season (if you ask me), so there’s no better way to really lean into the blooming season than with this quick and easy kale, leek, and potato soup. What makes this soup extra spring-y is the mint pesto dolloped on top. This herby and earthy soup will keep you excited about all the vegetables to come.
Everything You Need To Make Kale, Leek, and Potato Soup and Mint Pesto
Leeks
Potatoes
Garlic cloves
Kale
Sour cream
Salt and pepper
Mint
Parsley
Lemon
Easy Substitutions and Variations
Gluten free. If you need something gluten-free—you’re in luck—this is already gluten-free!
Substitute your choice of nuts. Swap out the almonds for walnuts or pine nuts.
Change your greens. Try switching kale for spinach.
Not into mint? This soup would be great with basil pesto as well!
Want to keep it vegan? Don’t add the sour cream, add lemon juice instead to keep it tangy.
Looking for some spice? Sprinkle some red pepper flakes at the very end or even blend it in at the blending stage.
Kale, Leek, and Potato Soup Recipe
Ingredients:
2 tbsp olive oil
4 medium-large potatoes, cubed
5 leeks, washed and sliced into half-moons
2 garlic cloves, minced
1 cup kale
2 tbsp sour cream, crème fraîche, or Greek yogurt
Instructions:
Combine ingredients. Add olive oil, leeks, chopped potatoes, and a pinch of salt to your soup pot.
Cook. Cook gently for 10 minutes, until the leeks have softened.
Stir. Stir in the garlic and cook for 1 minute. Pour in the vegetable broth.
Simmer. Simmer for 10-12 minutes, until the potatoes are soft.
Wilt the kale. Add the kale and cook for 2-3 minutes, until kale is wilted.
Stir in. Stir in the crème fraîche (or sour cream/greek yogurt), then blend with an immersion blender. Season to taste.
Divide. Divide the soup between bowls and top with mint pesto.
Mint Pesto Recipe
Ingredients:
1/4 cup whole raw, unsalted almonds with skins
2 cups packed mint leaves, thick stems removed
1 cup packed parsley leaves, thick stems removed
1/3 cup hot tap water
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
1 clove garlic, finely sliced, optional
1/4 teaspoon salt
Pinch ground black pepper
Instructions:
Preheat. Preheat the oven to 350ºF.
Spread. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant.
Let cool. Remove from the oven and let cool.
Boil. Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.
Blanch. Add the mint and parsley to the boiling water and leave for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.
Drain. Drain into a colander and, with your hands, squeeze out as much liquid as possible.
Chop. In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pulse until finely chopped.
Puree. Set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth.
Taste. Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days or freeze in ice cube trays for up to 12 months.
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