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Onion, Leek and Kale Soup with Gruyere Toasts

Think of this soup as the progeny of Caldo Verde and French Onion Soup.

  • Total Time: 35 mins
  • Yield: 8 1x


Units Scale
  • 12 Tbsp. olive or canola oil
  • 3 large or 6 small onions, thinly sliced
  • 23 small leeks, thinly sliced and washed well
  • 1 large bunch kale (about 6 leaves), stems removed, washed well and roughly chopped
  • 46 cups homemade broth or stock (vegetable, chicken, or beef)
  • 1/2 tsp. dried sage
  • 1 bay leaf
  • salt, to taste
  • 1 day old baguette, cut into 1/2” slices and toasted
  • 12 cups shredded Gruyere (use more or less according to your preference)


  1. Heat the oil in a 3-4 quart pot. Add the onions and leeks. Cook over medium heat, stirring often, until they reduce in volume by about half and turn lightly golden.
  2. Add the kale and cook for a few minutes. Add the broth or stock, dried sage and bay leaf. Taste and add salt. Simmer until kale is tender, about 10 minutes.
  3. Ladle into bowls and top with a few toasted baguette slices and shredded cheese. Place under a low broiler to melt cheese, if desired, or press down and the cheese will melt from the heat of the soup. Alternatively, top the toasts with the cheese and place under the broiler, then in the soup.
  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: soup, main
  • Cuisine: American