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Ingredients
  • 4 russet potatoes cleaned, peeled and cut into 2 inch chunks
  • ½ cup unsalted butter divided (one stick)
  • ¾ cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks cleaned and whites thinly sliced
  • 2 bunches kale stems removed and chopped
  • ⅔ cup chicken or vegetable broth make sure it's gluten-free if needed!
  • Salt and pepper to taste
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