Ingredients:

  • 2 tablespoons butter, unsalted (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 large leek, white and light green parts only, thinly sliced and washed thoroughly
  • 2 cloves garlic, minced
  • 6 cups vegetable broth (1.4 Litres)
  • 1.5 lbs potatoes, peeled and cubed (approx. 680g) - Yukon Gold or Russet
  • 1/2 teaspoon salt (3 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • 8 oz kale or green cabbage, roughly chopped (approx. 225g)
  • 1/2 cup heavy cream (120 ml)
  • 4 slices bacon, cooked until crispy and crumbled (optional, for garnish)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions:

  1. Melt butter and olive oil in the soup pot over medium heat. Add leeks and garlic; sauté until softened (about 5 minutes), stirring occasionally.
  2. Pour in vegetable broth, add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
  3. Stir in the chopped kale or cabbage. Cook until the greens are tender (about 5 minutes).
  4. Using an immersion blender, carefully blend the soup until smooth or partially smooth, depending on your preference. Alternatively, transfer soup in batches to a regular blender and blend carefully, venting the lid to release steam.
  5. Stir in heavy cream and heat through. Do not boil.
  6. Ladle soup into bowls. Garnish with crumbled bacon (if using) and chopped chives.