Colcannon Soup

Kale
  • 3-4 TBLS butter
  • 1-2 cups leeks, cleaned and sliced
  • 2-4 cups kale, chopped
  • 3 cups potatoes, cut in ¾” dice
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 tsp salt, or to taste
  • ¼ cup heavy cream

Heat butter in heavy bottomed pot over med heat. Add leeks and kale and sauté until wilted and soft, about 10 min. Add potatoes, chicken stock, bay leaf, and salt. Bring to boil and simmer until potatoes are soft, about 20 min. Remove from heat, stir in cream, and serve hot. Blend for a pureed version.