Kale and Potato Soup
- 2 tablespoons butter
- 2 tablespoons olive oil, plus more for serving
- 1 large leek, root and tough ends trimmed, split, rinsed free of grit and thinly sliced
- 2 cloves garlic, minced
- 4 cups rich chicken stock, homemade best
- 5 baking potatoes, peeled and cut into small bite sized cubes, held in salted ice water
- Sea salt
- 1 large bunch kale, leaves stripped from ribs and roughly chopped
- Freshly ground black pepper
Melt butter and olive oil together in a large soup pot over low heat. Add leeks and cook, stirring until soft and fragrant, about 3 minutes. Add garlic and cook a minute more. Add chicken stock to pot. Drain potatoes and add to pot. Add two big pinches of sea salt. Increase heat and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Stir in kale and simmer until kale nicely wilted but still satisfyingly green. Adjust seasoning with salt and pepper. Serve soap with a drizzle of olive oil if desired.