After having had so many special meals over Christmas and New Year’s
we wanted to come up with a simple yet satisfying supper on New Year’s
day. Remembering that we still had some leeks braving the cold out in our
almost barren gardens we decided on a potato leek soup, homemade bread
and a hearty salad. Since there was also some kale fighting for
survival out there why not add that to the soup making it even
healthier and giving it yet another dimension?

Our decision turned out to be a good one and everyone enjoyed it! They especially
appreciated its being light as well as very flavorful and heart-
warming,(the flavor was even better the next day) so when we make
it again I will suggest we make it a day or two before actually serving it.
We garnished it with a dollop of sour cream and chopped kale. A few bacon bits
or curls, if desired, could also add to its look and flavor.

*Whether you get your leeks from your garden or your grocery store it is important
to wash them ever so thoroughly because they often have soil hidden between the leaves
at their stems.

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Rating: 4.2
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Kale Potato Leek Soup

SERVINGS 6 CHANGE SERVING SIZE

COOK TIME 1hour

PREP TIME 30minutes

READY IN 1 ½hours

Ingredients

• 2 tbsp oil neutral oil, such as canola
• 4-5 potato(es) russet, medium, (1 pound), peeled and roughly chopped
• 3 leek(s) large, (1 pound), cleaned and thinly sliced
• 1 bunch kale chopped (1/2 pound)
• 6 cups vegetable stock or chicken stock
• kosher salt to taste
• 1-2 tbps lemon juice freshly squeezed
• 1/2 cup heavy cream
• pepper freshly ground
• 1/2 cup sour cream
• 2 bay leaves dried
• bacon bits for garnish
• finely chopped kale for garnish

Instructions

1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato and kale . Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the vegetable stock and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice and freshly ground pepper to taste.
5. Ladle into bowls, and garnish with a dollop of sour cream and a healthy sprinkling of kale or bacon bits.