More cold and snow on the way, so it’s time to make some soup. Reader Leah St. Jean gave me this recipe for potato leek soup and my family loved it.

Leeks come from the same family as onions, garlic and onions, which means they have the same health benefits.

This recipe also includes kale. I have written about this super food several times. Kale is low in calories and high in fiber and iron. It also has zero fat and is filled with powerful antioxidants.

Sure, this soup is good for you, but I have to be honest, I liked it because of the taste. Blending up half the mixture and pouring it back in gives it a distinct texture and taste. I am not a big soup fan, but this one definitely won me over and I will eat it again this winter.

By the way, because of the potatoes, most of my kids liked it as well. Enjoy a hot cup or bowl of soup and that vegan thing.



2 large cloves garlic

2 tablespoons olive oil

2 tablespoons vegan butter (Earth’s First)

1 large leek chopped

1 sweet onion chopped

1 package white fingerling potatoes


1 peeled sweet potato cut into small chunks

¼ cup sunflower seeds

2 cups loosely chopped kale

¼ tablespoon flaked red pepper

5 cups of water

1 can drained lentils


1½ tablespoons salt

In large pot, saute garlic in oil over medium heat. Once it smells sweet, add 1 tablespoon vegan butter. Also throw in leeks, onions and potatoes. Saute for 10 minutes, stirring to keep from sticking. Add 1½ cups water and bring to boil.

Once potatoes are soft, take half the mixture out and blend it. Add back to pot with 3 cups of water. Add lentils, salt, pepper flakes and sunflower seeds.

At this point add as much water as you want to get the consistency you desire. Let simmer at a low rolling boil for 10 to 15 minutes.

Add kale 5 minutes before serving.

Recipe courtesy of Leah St. Jean.

Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.

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