Leek/potato soup with kale

By AlexG

Ingredients

• 2 T olive oil
• 1 bunch leeks, white and light green parts only, cut lengthwise and then into 1/4” slices
• 1-2 cloves garlic
• 2 c yellow potatoes, cubed
• 4 c vegetable broth
• 1 c water (or to taste)
• pepper, to taste
• 6 c kale, torn into small pieces
• 1 T olive oil
• salt

Details

Servings 4

Preparation

Step 1

1) Heat the olive oil in a big soup pan over medium heat. Add leeks, salt, and garlic. Sautee until leeks are tender, about ten minutes.

2) Add potatoes and broth, plus some water if your broth is very salty or strong. Simmer for 20 minutes.

3) While soup is cooking, saute kale in olive oil in another pan, over medium heat, with salt to taste, until it’s your preferred doneness. More salt with help with bitterness, as will more cooking. Fresh kale can be tastier with less cooking than supermarket kale (as I was sad to learn).

4) (optional) Puree all or some of the soup with an immersion blender. Or, very carefully, puree cooled soup, in batches, in a regular blender.

5) Mix kale into soup, or serve in a separate bowl, allowing guests or potentially picky sisters to add as much or as little as they like. Add salt and pepper to taste. (This soup does well with a lot of pepper.)