Note: If you don't like leeks, sub in sliced yellow onions or even a few large sliced shallots. If you like meat with your soup, garnish with chorizo or any sausage. From "The Chef Next Door," by Amanda Freitag.
• 2 tbsp. canola oil
• 2 Spanish onions, diced
• 10 garlic cloves, coarsely chopped
• 1 leek, cleaned and thinly sliced (see Note)
• 2 tsp. kosher salt, plus more as needed, divided
• 1 lb Yukon Gold potatoes, peeled and diced
• 6 c. vegetable or chicken stock
• 3/4 lb. Tuscan or curly kale, ribs removed, leaves coarsely chopped
• 1/2 tsp. freshly cracked black pepper
• Hot paprika or extra-virgin olive oil, for garnish
Heat canola oil in large, wide saucepan over medium-low heat. Add onions, garlic and leek, season with 1 teaspoon salt, and cook over low heat, covered and stirring frequently, until vegetables are cooked down and really soft with no color, up to 10 minutes.
Add potatoes, stock and remaining 1 teaspoon salt, and simmer over low heat until potatoes are fully cooked, about 30 minutes.
Let potato-leek mixture cool to room temperature, then purée it in a food processor or blender, working in batches as needed, or directly in the pot with an immersion blender, until completely smooth.
Return purée to original saucepan and bring it to a simmer over medium heat. Stir in the kale and season with salt and pepper.
Serve soup in deep bowls and garnish with a sprinkle of hot paprika and a drizzle of olive oil, if desired. Serve with a wedge of crusty bread.