This Low Carb version of leek and “potato” soup with kale is easy to love! We use turnips in place of potatoes, and it’s a wonderful healthy, low carb comfort food soup. This bright green soup will have you craving your vegetables. The perfect gluten free and low carb creamy soup for chilly weather.
Are you missing potato leek soup? We have a solution! This low carb leek kale and “potato” soup completely mimics the flavor, without all the carbs. It’s velvety smooth and creamy, packed with nutrients.
Here’s What We Used For This Low Carb “Potato” Leek Kale Soup:
The Main Components:
- Leeks – This is one of the key ingredients! We will use thinly sliced parts of the light green and white parts of the leek only. The green parts can be discarded or used to make a stock, since they are so tough and fibrous.
- Kale- You can use any variety of kale you like, as they are one in the same in terms of usage. You will want chopped kale that’s removed from the hearty stems however.
- Turnips – That’s our secret ingredient that we use as a low carb substitute to mimic potatoes! Turnips are packed with nutrients and are much, much lower in carbs than potatoes. We use about 6 small young turnips in this recipe.
- Chicken broth, stock or bone broth – We love using this chicken bone broth to add even more protein to this soup. Otherwise, you can use chicken broth or stock. If you’re vegetarian or vegan, you can definitely use vegetable broth. We love this one by Pacific Foods.
- Half and half – You could use heavy whipping instead. This will make your soup even creamier, but this will affect the carb and calorie count. We definitely think this would taste amazing though! If you’re vegan or dairy free, you can substitute and use full fat coconut milk.
- Kosher salt and pepper – Use to taste.
- Celery – This ingredient is technically optional, and is used to boost the overall flavor of the soup. Cut the celery stalks into half moons, then sauté them along with the other vegetables in butter.
- Fresh garlic – We used a few cloves of freshly minced garlic to enhance the flavor of this soup. We love garlic, use as much as you like! You could use garlic powder instead if you prefer.
- Italian seasoning – This is another blend that we mix up at home, it’s so easy! This adds a nice earthy flavor. We will share the recipe for how we make ours later on in the post.
- Smoked paprika – If you only have regular paprika, that will work just fine as well. We love adding a little smoked paprika in many dishes for a deep, smokey flavor. If you don’t love paprika, you can just leave it out all together.
- Unsalted butter – Personally we think butter is unmatched for that rich, velvety flavor. You could certainly use olive oil, vegan butter, or really anything you want.
- Serve with: Any toppings you like! We like reserving some of our leeks and sautéing them in a little extra olive oil with some salt. We’re also into adding a drizzle of heavy cream, olive oil, and a dollop of sour cream. Parmesan cheese or nutritional yeast (for dairy free or vegan) would be delicious additions as well.
What Are The Health Benefits of Kale?
Kale is high in vitamins like Vitamin A, C & K. You will also find kale to be a great source of folate, alpha-linolenic acid, an omega-3 fatty acid. You will also find lutein and zeaxanthin in kale, which supports eye health.
Don’t forget about minerals like phosphorus, potassium, calcium and zinc! Here’s an article that goes into more detail about the benefits of kale.
What Do Leeks Taste Like?
Leeks taste like a super subtle version of an onion. They’re basically like very mild onions. Leeks are delicate and sweet, and they really add an awesome and classic flavor to this soup.
Generally, only the white and light green parts are eaten, since the tops are so tough. The dark green tops are also quite bitter, making them not-so tasty!
What Is The Best Way To Clean Leeks?
Leeks have many layers that trap a lot of dirt, so it’s important to make sure they are properly cleaned before eating them. No one likes a mouth full of dirt or sand!
To best clean leeks, slice them thinly, then place them in a bowl of cold water. Stir them, then allow the leeks to sit for a few minutes. The sand and dirt will sink to the bottom of the bowl. We like to use a colander or metal sieve to give the leeks a good rinse after that.
How to Make Your Own Italian Seasoning For This “Potato” Leek Kale Soup:
For this recipe we love making our own Italian seasoning blend. Of course you can use store-bought, if you prefer. It’s so easy and cost effective to make your own Italian Seasoning blend at home. The best part is you can always just add a bit more of your favorite herbs to ensure it fits your tastes.
Here’s how we fix ours up:
*Makes 24 teaspoons or 4 tablespoons. Store in a cool, dry place for up to 6 months.
Here’s More Recipes To Try:
- Rutabaga Hash with Cabbage Bacon and Leeks
- Keto Lohikeitto – Finnish Salmon Soup
- Loaded Keto ‘Potato’ Soup with Bacon and Smoked Sausage
- Creamy Mashed Turnips
- Kale and Mozzarella Stuffed Mushrooms
Tools We Used For This Recipe:
- Lodge Dutch Oven or Stock Pot
- Metal Sieve
- High power blender or immersion blender
- Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Sharp Chef’s Knife & Chopping Block
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Here’s How To Make This Low Carb “Potato” Leek Kale Soup:
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.
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Until Next Time,
Briana & Chamere
Low Carb “Potato” Leek Kale Soup
- 4 tbsp unsalted butter
- 7.5 oz leeks, white parts only, cleaned (about 2 leeks)
- 2 stalks celery, cut into half moons
- 18 oz young turnips, peeled and diced (about 6 small turnips)
- 1.5 tsp kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 5 cloves garlic, minced
- 4 cups chicken stock
- 3 oz curly kale, leaves only
- 1 cup half and half
- heavy cream, fried leeks for garnish
- 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.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.