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Before you jump to Potato, Leek & Kale Soup recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.
Ingesting healthy foods can make all the difference in how we feel. Increasing our intake of sensible foods while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. A salad tends to make us feel much better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for something to eat between meals. Shopping for snacks can be a difficult task because you have so many options. Here are some healthy snacks that can be used when you need a quick pick me up.
Consider eating almonds unless you have problems with nut allergies. Almonds provide a multitude of health benefits and are an excellent choice when you really need a shot of energy. Almonds really are a natural source of B vitamins as well as other vitamins and minerals. They do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. But whenever you eat almonds, you do not feel like you need to sleep a while. These nuts loosen up the muscles and supply a general sense of peace. Almonds often give you a general increased feeling of well-being.
There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to potato, leek & kale soup recipe. You can have potato, leek & kale soup using 8 ingredients and 2 steps. Here is how you do it.
The ingredients needed to cook Potato, Leek & Kale Soup:
- Use x Large potatoes (around 500g), peeled and cubed
- Provide x Tbsp olive oil
- You need Butter
- Get x Leeks (around 500g), washed and sliced into half moons
- Get x Garlic cloves, sliced
- You need Vegetable stock
- Take Kale
- Provide x Tbsp crème fraîche
Steps to make Potato, Leek & Kale Soup:
- Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 more minute, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
- Stir in the crème fraîche, then blitz with a hand blender and season to taste.
This is the kind of soup that is so simple to make yet tastes like you really know I always think of my childhood when I make potato leek soup. Since my parents made soup for dinner. This post may contain affiliate links. This is my very first recipe using leek as an ingredient. Leek is not a common vegetable in Japan.
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