Leek, Kale, Potato Soup
5 to 6 Leeks, topped and bottomed, cleaned
3 Tablespoons of Extra Virgin Olive Oil (EVOO)
1 ½ Tablespoons of Minced Garlic
2 cartons of vegetable broth, low salt, 32 oz
Salt, Pepper and Cumin to taste
Half bunch of Kale, cleaned
6 medium Potatoes, cleaned and peeled
1 Cup of Heavy Cream
Quarter the leek stalks, and then cut into ¼ inch pieces. Heat 3 Tablespoons of EVOO in a medium soup pan. Saute leeks in pan until translucent. Just as the leeks start to brown, put minced garlic in the pan to cook down just a bit. Add vegetable broth, sea salt, pepper, and cumin. Bring to a boil. Cut kale into ½ inch pieces. Cut potatoes into ½ inch strips and then cut them into ½ inch cubes. Once soup is boiling, add kale and potatoes. Bring back to a boil, then lower to a simmer. Simmer until potatoes are tender. At that point add heavy cream, and once that has come back to simmer, it's done.
Hope you all enjoy!