This super easy and delicious soup gets its creamy consistency from the puréed leeks. Inspired by Julia Child’s master recipe for potato leek soup.
4 cups peeled and diced potatoes (about 2.5 lbs)
4 cups washed and sliced leeks, light colored parts only
2 cups washed, stemmed and chopped fresh kale
6 cups filtered water
Freshly ground black pepper
Wash, peel and dice potatoes. Trim leeks so you just have the white/light green parts, split them lengthwise and wash under cold running water to remove any sand or dirt. Chop leeks crosswise into 1/2 inch pieces. Wash and chop the kale, removing any large inedible stems. Place potatoes, leeks and water in a heavy bottomed soup pot and bring to the boil. Reduce to simmer and cook, covered, for 30 to 35 minutes, then remove from heat and uncover. The leeks and potatoes should be very soft.
Purée the soup in the cooking pot using an immersion blender (alternatively, transfer to countertop blender, process and return to pot). Return blended soup to simmer and add kale. When kale is softened (15 to 20 minutes), season soup to taste using sea salt and pepper. 2 teaspoons salt is usually about the right amount, depending on variety of salt and your taste preference.
You can serve this hot or cold – it also freezes and reheats well. Serves 6.