Ingredients
Scale
- 1 tablespoon butter
- 2 large leeks, thinly sliced (white and light green parts only)
- 6 cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 4 cups vegetable broth
- 2 pounds Yukon gold potatoes, diced
- 2 bay leaves
- 1/2 cup heavy cream
- 8 ounces shredded sharp white cheddar cheese
- 3 ounces (a medium-sized bunch) fresh kale, stemmed and finely chopped
- toppings: thinly-sliced scallions and extra shredded cheddar
Instructions
- Sauté. Melt the butter in a large stockpot over medium-high heat. Add the leeks and sauté for 5 minutes, stirring occasionally. Add the garlic and a generous pinch of salt and pepper and sauté for 1 minute, stirring frequently.
- Simmer. Add the vegetable broth, potatoes, bay leaves and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer). Cover and simmer for 15 minutes or until the potatoes are fork-tender.
- Blend. Remove and discard the bay leaves. Use an immersion blender to purée about half of the soup, which will help to make the broth nice and thick.
- Add the kale and cheese. Add the cream, cheddar and kale and stir to combine. Continue cooking for 3-4 minutes or until the kale has wilted.
- Season. Taste and season with salt and pepper as needed.
- Serve. Serve warm, garnished with lots of scallions (plus extra cheddar and black pepper, if you would like), and enjoy!