Potato, Leek, and Kale Soup

Between the beautiful colors on the trees, and the chilly air, this time of year means one thing to me:  Hot soup. Give me a crusty loaf of bread, some sharp cheddar, and a hot bowl of soup and I am one happy girl.  I created this soup tonight, using some ingredients that needed using, and it was delicious.  You could use so many veggies here and end up with good results-- the key is using fresh herbs.  Use fresh herbs in sweet potato gratin (previous post) one day, and the rest in this soup the next, and you're good to go. 

Here, the combination of potatoes, carrots, leeks, and kale with fresh herbs and cream scream fall.  Pair with a crusty baguette, and you might just make fall your favorite time of year.

Ingredients

2 leeks, white and light green parts, chopped medium-fine
3 cloves of garlic, finely minced
8 cups veggie broth
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons fresh chopped thyme leaves
2 tablespoons fresh chopped sage leaves
2 tablespoons fresh chopped parsley
5-6 russet potatoes, peeled and cubed
4 carrots, finely sliced
1 bunch kale, ribs removed, and leaves finely chopped
1/2 to 1 cup of half and half (optional)
olive oil
salt and pepper

Directions

Heat 1 tablespoon of olive oil in a large heavy-bottomed stockpot.  Add leeks and salt moderately. Cover, and cook 10-15 minutes until softened.  Add garlic, and bay leaves, and cook 5-10 minutes longer.  Add stock, potatoes, carrots, and dried and fresh herbs.  Bring to a simmer.  Cook until veggies are done.  Add salt and pepper to taste.  Remove ~50% or so of the total volume, and blend in food processor.  Return to stock pot, and stir in half and half.  Serve with crusty bread.