Name: Potato Leek Soup with Kale
Ingredients: 5 tablespoons butter; 1 1/2 cups washed, thinly sliced leeks (white and light green parts only); 2 1/4 cups diced, peeled yukon gold potatoes (about 4 small); 1 clove garlic, minced; 4 cups chicken stock; 2 cups chopped kale (about 1/2 head); salt and pepper

Ingredients

5 tablespoons butter
1 1/2 cups washed, thinly sliced leeks (white and light green parts only)
2 1/4 cups diced, peeled yukon gold potatoes (about 4 small)
1 clove garlic, minced
4 cups chicken stock
2 cups chopped kale (about 1/2 head)
salt and pepper

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Instructions

Heat the butter in a large pot over medium high heat. Add the leeks, potatoes, and a healthy pinch of salt and pepper. Sauté until golden brown, about 10 minutes. Add garlic and cook 2-3 minutes more. Add broth and the kale; simmer until the kale softens and potatoes are fully cooked through about 10-15 minutes.
Transfer the soup to a heavy-duty blender and puree in batches until the soup is completely smooth. Transfer the pureed soup back the pan and Season with salt and pepper and top with a dollop of creme fraiche or sour cream if desired and a drizzle of olive oil.