Hearty Potato Leek Soup with Kale
- 3 lbs organic red potatoes, halved with skins
- 4 leeks washed & sliced
- 1 bunch kale chopped into strips
- 2-3 cloves garlic
- organic goat/sheep/cow butter
- sea salt
In a skillet or saucepan over medium heat, melt a pat of butter and saute garlic for about a minute.
Add sliced leeks and stir frequently until soft & wilted, about 6-8 mins
While the leeks are cooking: In a large pot boil halved red potatoes in salted water until potatoes are soft.
Once the potatoes are soft, blend the potatoes & their water + leeks in a high-speed blender and pour back into the pot.
Add sliced kale and sea salt to taste. Cook on low until kale is wilted.
The finished product, topped with local chevre style Goat cheese and served with toasted Eziekiel bread. Simple yet hearty, healthy, and decadent! Enjoy!!