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Potato Vegetable Soup

Sautéed leeks and garlic combined with vegetable stock, diced potato, chopped kale, chopped broccoli, coarse salt, and fresh ground black pepper. Soup is simmered until vegetables are soft and flavors have melded.

Ingredients -

1-2 Leeks (white and some green) finely sliced
1 Garlic Clove, crushed
1 teaspoon Olive Oil
2 pounds Potatoes 1/2 inch cubed
5 cups Vegetable Broth
2-3 leaves Kale, finely chopped
1-2 cups Broccoli (or other variety of vegetables)
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Heat olive oil over medium heat in stockpot.

2. Add finely sliced leeks and garlic. Sauté until leeks are tender, about 5 minutes.

3. Stir in potatoes and vegetable stock. Simmer 15 minutes.

4. Stir in finely chopped kale, chopped broccoli, coarse salt and fresh ground black pepper. Simmer 5 minutes.

5. Serve hot.

Soup Making Tips -
Kale

	Kale is a member of the cabbage family, although the leafy vegetable resembles romaine lettuce, though considerably thicker and heartier. Kale can usually be found year-round in supermarkets, enjoying peak season from winter through early spring in the United States.

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