Preparation:
Saute leeks and garlic in oil.

If potatoes are not cooked peel, cube and add them to the leeks adding about 2 cups of the vegetable broth.

Cover and simmer until potatoes are tender.

Add kale, other vegetables, and the rest of the broth, bring to a boil then simmer until tender.

Add the seasonings and adjust to taste.

Transfer the soup to a blender in small batches and puree until smooth.

Warm through.

You can add evaporated skim milk to make it creamier.