Leek, Potato and Kale Soup

By Louise Racine

This deliciously creamy soup is a clever way to get your family to eat kale, a most nutritious green vegetable. Come home to steamy hot soup that just needs to be blended before serving.

Ingredients

  • 1 tsp ghee or olive oil
  • 2 medium leeks, white and tender green parts only,
  • rinsed well and thinly sliced
  • 4 cups broth
  • 1 large potato, cut into ½-inch dice
  • 2 cups rinsed and chopped kale leaves
  • ½ tsp sea salt
  • 1/8 tsp nutmeg
  • Freshly ground pepper to taste
  • 2 tbsp finely chopped parsley for garnish
  • 1 tbsp finely chopped chives for garnish

Directions

Place all ingredients except nutmeg, pepper and garnish into the crockpot and simmer on low for at least six hours.

Using a hand blender, purée the mixture until smooth. Add nutmeg and pepper, and then reheat.

Serve with a sprinkling of parsley and chives.

Serves 4.

Learn more about Louise Racine >> 

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