- 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)
- 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.
- In a soup pot, sauté the leeks and garlic over medium-low heat until slightly wilted (about 5 minutes).
- Remove kale leaf from the stem. Roughly chop the leafy part of the kale.
- Add the kale, thyme, salt, and pepper to the pot. Cook for 2 minutes.
- Add broth, diced potatoes, and bay leaves. Bring to a boil.
- Once boiling, reduce to low heat, add chickpeas, and cover.
- Once potatoes are soft, remove the pot from heat.
- Remove the bay leaves.
- Use immersion blender to blend soup until smooth.
- 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.
- If desired, serve garnished with snips of chives.