Kale soup with fries in bowl with spoon

Leek, kale & potato soup topped with shoestring fries

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(6 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4 - 6

Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (6)

  • kcal159
  • fat7g
  • saturates3g
  • carbs17g
  • sugars3g
  • fibre4g
  • protein4g
  • salt0.3g
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  • 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
  • 1 tbsp cold pressed rapeseed oil
  • 15g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 leeks (around 500g), washed and sliced into half moons
  • 2 garlic cloves, sliced
  • 1½ l vegetable stock (we used Bouillon)
  • 200g kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tbsp half-fat crème fraîche


  1. Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins. 

  2. 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 min more, 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.

  3. Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

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Comments, questions and tips

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mrsliz's picture
19th Mar, 2019
I made this for lunch today without the shoestring fries. The soup was lovely - thick and substantial, just right for a chilly winters day. I will definitely be making it again.
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30th Sep, 2019
I made this today but added a large onion, which I put in the pan to start cooking while I chopped the garlic and peeled the potatoes. Adding next (as I prepared them) the potatoes, garlic, leeks and finally the KALE. Frying it all down for about 10 mins. Then I added the stock and cooked it for about 15-20 mins or so ... (NO creme fraiche, although you could add it at the end). Then I blitzed the whole lot in my food processor and returned it to a gentle heat before serving. It was delicious!
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