It may be on the end of soup season, but this creation was too good to not share with you all. If you like rich, creamy, warm, and comforting soups, this is definitely one you should try. It is similar in style and contents to my Zuppa Tuscana, but has it’s own unique flavor and speciality! It is one of our top favorites!
5 medium russet potatoes
4 Tbsp unsalted butter
2 medium leeks (white and green parts), or 1 large onion, sliced and rinsed well
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups homemade or canned chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing, if desired)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired
Directions:
- Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hours. Let cool completely on a cooling rack.
- Combine butter or reserved bacon grease, leeks/onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
- Add the chicken stock/broth to the leek/onion mixture.
- Cut the cooled potatoes in small 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the leeks/onions.
- Puree the contents of the pot in batches in a blender until very smooth. Return the soup to the pot and reheat over medium low.
- Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, and cheese. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
- Serve garnished with cheese, bacon bits, or green onions, as desired.
Yield: 6-8 servings
I have to say..You have Yet again AMAZED the pants off me! hehe I Began with your Tomato soup, and Tonight was the Potato soup…FANTASTIC! Absolutely Fantastic! Do you have an official Cook book? If so I will absolutely purchase a copy! I am going to Visit my Family in Germany and I am definitely going to introduce this dish to them!! I am sure it will be a total Hit!!! Thanks again!!
I’d like to make this, but I’m wondering if it’s necessary to pre-bake the potatoes? Would it work by just putting them in the broth to cook?
You can do it either way. It increases the flavor to pre-bake them in my experience. You will have to adjust the cooking time as well if you don’t bake them.
Beautiful! I made it tonight and it was scrumptious, a nice change from regular potato and leek soup. I put silverbeet in instead of kale which tasted nice. Thanks for sharing
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Oh yumm I just wish someone could make it for me…lol
Oooooooooooh! I’ll have to try this!!
This was SO good! I was so excited to add this to my meal plans and looked forward to trying it for the first time. I was amazed at how simple and easy it was to make! Raving reviews from my hubby as well!
We made this tonight (lol middle of July!) and it was wonderful!!! My only question/complaint is the kale was still pretty raw and kept it in longer than you say. Is this normal, and a texture I would just need to get used to? Or does your kale get softer? We also had some leftover so I froze it :-/ I’m going to see how it fares reheated someday
it’s just one Tupperware full so if if doesn’t hold then oh well! Thank you for this delicious recipe!!
Yes, I have experienced this off and on. I would recommend steaming it somewhat rather than putting it directly into the soup to cook.
MAJOR success with that soup in our house!!!!! I used silverbeet & spinach from our garden (TBH I’m not even sure where I’d get kale here in NZ!) and blended it with the rest. I’m making a double lot of it today as it was absolutely delicious and we ate it in one sitting :blush: we have it with a side of cheese on toast
This sounds yummy – & I appreciate it being gluten free!! Lisa who has a blog (Mindful Plate) on using the veggies from our weekly CSA share posted the link. I sauted some of the veg – sweet potato (from storage), parsnip, potatoe/ onions n garlic/cabbage & wildcrafted nettles for dinner. I used Garam Masala, paprica & Provance herb blend to season, & coconut oil. I’ve been ‘cooking healthy’ for ~ 40 years, interesting to add gluten free fare into the mix!
Loved this recipe! We recieved these items in our co-op. I loved it. My kids 10, 8, 4, & 1 also loved the flavor. They did complain about the kale. Next time I will blend kale as well and I don’t think we will have any complaints. Mostly a texture thing for them I think. Thanks for posting… this is definitely a keeper! Blending food that kids normally dislike is usually always a success.
Hello! I made this soup for my family and some friends and it turned out awesome! I was surprised to find that it even looked like the picture. It was easy, too! Even for an 18-year-old like me who’s just starting out learning how to cook. I will definitely be making this one again in the near future.
Thank you so much for sharing!
God bless!
This looks and sounds so yummy, but I have to admit, I’ve never purchased kale…
After looking at the picture I couldn’t stop thinking about this soup. I actually tried the recipe and I must tell you – it came out very good. It didn’t look that delicious though. You take great pictures.
I like it! And I can make it here in France with local, inexpensive winter foods (except the cheddar). But I’m sure I’ll find a tasty French substitute!
That sounds really hearty and absolutely delicious!! Despite this late hour, I could totally go for a bowl of that.
This looks so yummy, I’m going to make it tonight- Thanks for sharing!
Your Zuppa Tuscan soup has become a family favorite, thank you. So I will definately have to try this one also. Keep the yummy recipes coming!
I also had potato soup planned for dinner tonight. But yours sounds much yummier than mine!! Excited to try it out=) Question: If this is served as your main course what do you serve with it?
Bread and salad or raw veggie tray. Yum!
Yup, I made this, and this was soooo good! I served it in individual bread bowls, w/a side salad.
Thanks for sharing this Lindsay! This is a keeper!
Made this tonight…it was wonderful and the hubby loved it! Thanks!! I’ve been taking in your website little by little and I just ordered “Nourishing Traditions.” I’m a little overwhelmed, but ready to get soaking!
Try http://gnowfglins.com/, she has an e-course that teaches you how to prepare nourishing food. It has already started, but she will be offering it again in the future, and her site is a gold mine.
Thanks, I already got the ok from the hubby to go for it in the Fall!
This looks amazing! I’m really trying to expand my soup repertoire, as they are so budget friendly and nourishing. Thank you for the recipe, and thank you for this blog! I recently stumbled upon it, and really, really love it.
Sounds lovely. With temperatures plummeting again here and set to last for a while I think there will be plenty of time to try this! Brrrrr
Just a little tip to make it even healthier…add steamed cauliflower! I steam mine and then put it in the food processor for a few seconds on pulse and then add it to the soup and I am the only one the wiser.
Love soup anytime of year. This soup looks especially comforting. Will definitely make this week. Going to try to sub yams for potatoes, kefir for sour cream and some sliced chicken sausage for the bacon. Not purposely trying to change the recipe, just making it appropriate to my diet. Thanks for the great ideas!
I used water kefir for the saute I made tonight (see post below) – do you make your own?? I’ve been making coconut milk kefir, & love it! Got the water kefir ‘grains’ at the same time – & seem to have more than I can use
You have no idea how happy I am to see this recipe! I never make it to Olive Garden anymore but LOVE LOVE LOVE this soup!
I make several versions of a similar soup, but none with sour cream added. Must try this as it sounds delicious!
i was already planning on potato leek soup for dinner tonight
think some bacon may be in order – assuming i can make all the way to Trader Joe’s for the nitrate free stuff – and you remind me that i have only 1 quart of homemade stock left in the freezer so i think i’ll put that on the agenda as well.
hope your week is wonderful!
Check and see if your local grocery store carries Leidy’s bacon. Mine does and it is nitrate/nitrite free, vegetarian feed and only costs about $2.75/lb. I’m in New England and groceries are fairly expensive around here so that price alone is great, even better that it is a good bacon!
I make a very similar soup. I take a pound of loose Italian sausage and brown it really well & drain. Then I add the onions/leeks (and a bit of cajun seasoning for a little kick). I don’t add the cream until the very end. If you don’t add the cream/milk – then this soup freezes well. I serve with a few crushed pepper flakes & Parmesan cheese on top.
Oh, that looks delicious!!!! However, when I was reading the post, something catched my attention: the end of soup season??? seriously? Have you tried eating cold soups during summer? Here in Spain we eat “gazpacho”, a cold soup made of tomatoe, cucumber, onions and other vegetables, but there are lots of different options that are simply delicious
Looks yummy! There’s no such things as “soup season” in our home. We eat soup anytime of the year. And boy does it get hot here in the Summer!