Photo of Potato-Kale Soup by WW

Potato-Kale Soup

Points® value
Total Time
1 hr 20 min
20 min
40 min
If you love thick pureed soups, this one’s a winner. Invest in an immersion blender - you can puree the soup right in the pot, without having to transfer hot liquid back and forth from your pot to a blender.


Canola oil

2 tbsp(s)

Spanish onion

2 medium, diced

Uncooked leek

1 medium, cleaned and thinly sliced

Kosher salt

2 tsp(s), divided

Yukon gold potato

1 pound(s), peeled and diced

Fat free reduced sodium vegetable broth

6 cup(s)


¾ pound(s), Tuscan or curly, ribs removed, leaves chopped

Black pepper

½ pinch(es), freshly cracked

Smoked paprika

¼ tsp(s), hot variety, or to taste


1 clove(s), large, coarsely chopped


  1. Heat oil in a large, wide saucepan over medium-low heat and add onions, garlic and leek; season with 1 teaspoon salt and sweat (cook over low heat, stirring frequently) until vegetables are cooked down and really soft with no color, up to 10 minutes.
  2. Add potatoes, broth and remaining 1 tsp salt; simmer over low heat until potatoes are fully cooked, about 30 minutes.
  3. Let potato-leek mixture cool to room temperature; puree directly in pot with an immersion blender until completely smooth (or puree in a food processor or blender, working in batches as needed, and then return puree to pot).
  4. Bring soup to a simmer over medium heat; stir in kale. Season with salt and pepper; sprinkle with paprika.
  5. Serving size: 1 c


This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for Weight Watchers Magazine. If you prefer a thinner soup, stir in some water or extra broth.