Photo of Potato-kale soup by WW

Potato-kale soup

Total Time
1 hr 20 min
20 min
40 min
If you love thick, puréed soups, this recipe is definitely a winner. It's also the perfect excuse to invest in an immersion blender—you can purée the soup right in the pot, without having to transfer hot liquid back and forth from your pot to a blender. If you prefer a thinner soup, you can stir in some water or extra broth. You'll love the flavor combination of Spanish onions, lots of garlic (10 cloves!), leeks, Yukon Gold potatoes, and Tuscan kale. It's also spiced with a little bit of paprika, and you can add as much as you want depending on your heat preference.


Canola oil

2 Tbsp

Uncooked Spanish onion(s)

2 medium, diced


10 medium clove(s), coarsely chopped

Uncooked leek(s)

1 medium, cleaned and thinly sliced

Kosher salt

2 tsp, divided

Uncooked Yukon gold potato(es)

1 pound(s), peeled and diced

Vegetable broth

6 cup(s)

Uncooked kale

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

Black pepper

½ tsp, freshly cracked


¼ tsp, hot variety, or to taste


  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.