Kale-Potato-Leek Soup

I had some kale, leeks and potatoes to use up this afternoon.  Kale is very high in vitamins A and C, and is believed to have anti-cancer properties.  The black ‘Italian’ kale has the mildest flavor of all the kales.  This is a simple, quick and hearty soup I threw together. 

Ingredients-

• 2 pounds organic ‘rainbow’ or small red potatoes, quartered (do not bother to peel)
• 1 pound black Italian Kale, chopped into bite sized pieces
• 2 leeks sliced (light green and white part only)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• pepper to taste

Directions- 

1. Wash and cut the potatoes into quarters or bite sized pieces.  Leave the peels on, but make sure to wash well. 
2. Wash and cut up the kale, rolling the leaves and slicing horizontally, then lengthwise.  Discard the stems.
3. Put potatoes and kale into a large stock pot with vegetable broth.  The kale might fill the pot.  Don’t worry, it will boil down very quickly.
4. While the potatoes and kale are simmering, begin slicing the leeks into thin rounds.  Put them in a large frying pan along with the garlic  and the two tablespoons of olive oil.  Salt just a little if you like, and stir over medium heat until they’re limp.
5. Dump into the pot with the kale and potatoes.  Continue to simmer until the potatoes are tender.  Process a little at a time in a food processor, or use an immersion blender to blend the vegetables.  Add more liquid (either more vegetable broth or halfNhalf) to your preferred thickness.  It should have a ‘potato soup’ like consistency.  Stir in the teaspoon of salt, and add pepper to taste. 

This is very filling!  Those who like meat might like a little bacon in it, but my husband thought it was just fine without.  Garnish with croutons.

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