Potato Leek Soup

Ingredients:

• 3 leeks, chopped
• 2 cloves of garlic, minced
• 1 Tbsp olive oil
• 4 leafs of kale, stems removed
• 1 Tbsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 4 cups of broth
• 2 medium potatoes, diced (peeled, if desired)
• 2 bay leaves
• 1 drained can of chickpeas (optional)
• 2 Tbsp lemon juice
• chives (optional, garnish)

Directions:

1. Chop white parts of the leeks. (I also use the very light green parts.) It is easiest to wash the leeks in a strainer after they are cut.
2. In a soup pot, sauté the leeks and garlic over medium-low heat until slightly wilted (about 5 minutes).
3. Remove kale leaf from the stem. Roughly chop the leafy part of the kale.
4. Add the kale, thyme, salt, and pepper to the pot. Cook for 2 minutes.
5. Add broth, diced potatoes, and bay leaves. Bring to a boil.
6. Once boiling, reduce to low heat, add chickpeas, and cover.
7. Once potatoes are soft, remove the pot from heat.
8. Remove the bay leaves.
9. Use immersion blender to blend soup until smooth.
10. Alternative to using the immersion blender: allow soup to cool off to luke warm temperature, ladle into a blender, and blend in batches. Dump the blended batches into another container or directly into bowls.
11. If desired, serve garnished with snips of chives.

Enjoy!