• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Blog
  • Recipes
  • About Us
  • Contact
  • Portfolio
  • Work With Us
  • A Full Living
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
A Full Living

A Full Living

Indulgent Low Carb Recipes

Home / Recipes / Low Carb “Potato” Leek Kale Soup

Low Carb “Potato” Leek Kale Soup

Recipes, Soup Published: March 15, 2021 Last Modified: March 16, 2021
Author: A Full Living

Jump to Recipe Print Recipe
graphic with text of low carb "potato" leek kale soup

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.


bowl of bright green soup on a wooden background with a drizzle of heavy cream olive oil and sour cream

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:

two hands grabbing a bowl of potato leek kale soup drizzled with cream and topped with leeks

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.

The Rest:

  • 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.

closeup shot of low carb potato leek kale soup

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.

bowl of green soup with drizzle of cream and a white napkin on a wooden back drop

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:

2 tbsp dried oregano
1 tbsp + 1 tsp (or 4 tsp) marjoram
1 tbsp + 1 tsp (or 4 tsp) dried thyme
1 tbsp + 1 tsp (or 4 tsp) basil
1 tbsp dried rosemary
1 tbsp sage

*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
closeup shot of a bowl of green potato leek kale soup

Want to get supplies for this recipe or shop our keto kitchen or pantry? We’ve linked our favorites above and right here in our Amazon Store!  A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 


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.

  • turnips celery and leeks in a cast iron dutch oven for potato leek and kale soip
  • cooked turnips with leek and celery with seasonings and garlic in a cast iron dutch oven

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.

  • turnips cooking in red broth in a cast iron dutch oven
  • fresh kale in a dutch oven with turnips
  • cooked kale and turnips in broth in a cast iron dutch oven

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.

  • creamy soup with kale and turnips and a wooden spoon
  • pureed potato leek kale soup in a vitamix blender

If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!

two bowls of low carb potato leek kale soup on a grey backdrop with a wood round board

If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)

Thanks for stopping by! Be sure to subscribe to our email newsletter so you’re the first to know about new recipes we post on our blog.

Until Next Time,
Briana & Chamere

closeup shot of low carb potato leek kale soup

Low Carb “Potato” Leek Kale Soup

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.
No ratings yet
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Author: Briana

Ingredients

  • 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

Instructions

  • 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.

Notes

Store in an airtight container in the fridge for up to 5 days. 

Nutrition

Calories: 142kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 545mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1522IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 1mg

These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
Course: Soup
Cuisine: American
Keyword: gluten free, leeks, low carb, mashed turnips, nut free, vegetarian

Leave a Comment

Previous Post: « Gluten Free Blood Orange Chocolate Cupcakes (Low Carb)
Next Post: Roasted Cauliflower and Asparagus with Parmesan Cheese »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Briana and Chamere in Norway Opera House

We’re Briana and Chamere, the husband and wife team behind the blog known as A Full Living! Welcome to our journey to create indulgent low carb and keto recipes without sacrificing health or flavor. 

More about us

As Seen In Buzzfeed Spruce Eats Shape Etc
  • Facebook
  • Instagram
  • Pinterest

Search by Category

Subscribe!

We will deliver all of our decadent recipes right to your inbox!

We'll never send spam, only craving inducing food!

Footer

Contact

  • Contact
  • See Our Portfolio
  • Work With Us
  • Privacy Policy
  • Web Stories

Follow Us On Social

  • Facebook
  • Instagram
  • Pinterest

Find What You Need

Categories

  • Contact
  • See Our Portfolio
  • Work With Us
  • Privacy Policy
  • Web Stories

Copyright © 2021 · Thyme Theme by Restored 316