Leek, Potato and Kale Soup
Kale is a really nice addition to any soup, if added near the last few minutes of cooking, the kale maintains its bite and gives a little more oomph to the soup than spinach might.
4 leeks, chopped (white portion of the leek only)
2 tbs olive oil
1 shallot, minced
2 cloves garlic, minced
1 pound potatoes (red potatoes or Yukon gold) peeled and diced
1.5 quarts chicken broth
1 teaspoon dried thyme
1 teaspoon fresh parsley, chopped
2 – 4 large fronds of kale, ribs removed and sliced into bite-sized pieces
Heat the oil, add the shallot and garlic until fragrant, then add the leeks and cook down until translucent. Add the stock and simmer for a few minutes, then add the potatoes and herbs, simmering until the potatoes have cooked.
Puree the soup and return to the pan, adding the kale. Cook until the soup is heated and the kale is wilted to taste. Season with salt and pepper.