With the mild fall temps this year, the kale in our garden has been getting a bit out of hand, so I thought I would make some kale soup. But I was really in the mood for something rich and creamy.

Mmmm … Like Cream of Leek and Kale Soup. Yes.

Cream soups are typically quite fattening, but this soup uses slimming potatoes to give you creaminess.

Creaminess without fatteningness.

3 votes Print Cream of Leek and Kale Soup Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission. Kale is a super source of calcium. Add them to this lusciously creamy soup and you have a nutritious and delicious comfort food that won’t add inches to your waistline. Ingredients 2 leeks, cut into thin slices (see note)

1 medium onion, diced

4 stalks celery, diced

2 tablespoons olive oil

3 to 4 medium potatoes

3 cups water or very mild broth - divided

1 teaspoon granulated onion

1 teaspoon dried parsley

1/4 teaspoon celery salt

1/4 teaspoon granulated garlic

1/8 teaspoon dried thyme

pinch dried sage

1 1/2 cups chopped fresh kale

1 cup plain, unsweetened non-dairy milk

1 1/2 teaspoons salt, or to taste Instructions In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions begin to appear translucent. Meanwhile, peel potatoes and dice into 1/2- to 1-inch dices. (I use my food chopper to cut the onions, celery, and potatoes. With the help of my chopper, I can prepare this soup in half the time.) Turn heat on high and add potatoes to pan along with 2 cups of the water and the seasonings. Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes). Meanwhile, wash and chop kale. When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside to cool slightly. Stir remaining cup of water and chopped kale into soup. Cook uncovered at a low boil for 5 to 7 minutes or until kale is tender. Stir occasionally. While soup is cooking, add milk and salt to blender mixture and blend until smooth. When kale is tender, stir in blender mixture. Cook until thoroughly heated. Serve hot. Notes 1. Leeks can sometimes get dirt trapped between the layers of their leaves. To clean the leeks, thinly slice them into rounds, place the slices in a colander, and run under cool water, breaking apart the rings as necessary to remove dirt. 2. The dark green part of a leek can be very tough; therefore, you will want to only use the white, yellow , and very light green part of the leek (minus the root).