Loaded Baked Potato Soup with Kale

We woke up to a light dusting of snow this morning – not enough to really stick (it’s all gone now), but enough to remind me that winter is on its way.⁣⁠
Of course, as I’m typing this, I’m seeing the weather forecast will hit 60F again by Friday, but it’s just for a day or two. I live in a climate where winter is real and I best get used to it.⁣⁠
That means it’s time to break out all the warm, creamy soup recipes – like my favorite Loaded Baked Potato Soup.

All the comforting flavors of a delicious fully loaded baked potato – in soup form. I guarantee this will become one of your favorite winter dishes in no time!

 Loaded Baked Potato Soup with Kale

Prep time: 20 minutes

Cook time: 20 minutes

Gluten-free, nut-free, soy-free

Serves 6


3 tablespoons vegan butter

4 garlic cloves, chopped

2 leeks, white and light green parts only, chopped

1 medium onion, diced

1 teaspoon salt

½ teaspoon ground black pepper

½ cup water

2 yellow flesh potatoes, peeled and diced into 1-inch cubes

1 (900ml) package low sodium vegetable broth

4 cups chopped kale, leaves only

1 cup shredded cheddar-style cheese

2 green onions, green parts only, diced

¼ cup simulated bacon bits (optional)

  1. In a large soup pot, heat the butter on medium heat. Add the garlic, leeks, onion, salt and pepper and cook until onions and leeks are softened, about 6 minutes. Add the potatoes and water and cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
  2. Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 8-10 minutes.
  3. Remove from heat and use an immersion blender to puree the soup. (Alternately, puree soup in a regular blender in small batches and return to the pot). Add the kale and cook until wilted, about 4 minutes. Taste and adjust salt and pepper as needed.
  4. Divide evenly between bowls and top with shredded cheese, green onion and bacon bits, if using.   
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