Low Carb Potato Leek Kale Soup Recipes

POTATO LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
• Add chicken stock, leeks, onion, potatoes and bring to a boil.
• Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
• Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
• Serve immediately.

LOW CARB "POTATO" LEEK KALE SOUP

Steps:

• Heat your dutch oven over medium heat. Melt your butter, then add the leeks, turnips, and celery with some salt and pepper. Cook until the turnips start to brown up, stirring occasionally for about 10 minutes. Add in the garlic, Italian seasoning, and smoked paprika. Cook until garlic is fragrant, about 30 seconds to 1 minute.
• Add the broth and the kale; simmer until the kale softens and turnips are fully cooked through and soft. This should take about 10-15 minutes.
• Once soft, add in the half and half then stir to warm through.
• Transfer soup to a blender or puree with an immersion blender. Taste and adjust seasonings to your preference. Garnish with a drizzle of heavy cream, a drizzle of olive oil, sour cream, and any other toppings you would prefer.

GOLDEN LEEK AND POTATO SOUP

Steps:

• Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
• Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
• Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
• Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

LOW CARB CAULIFLOWER LEEK SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES

Steps:

• 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.
• 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.
• 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.