Colcannon Soup (Potato Kale Soup)

gimmesomeoven.com

Eva Hawes

1 tablespoon butter

2 large leeks, thinly sliced (white and light green parts only)

6 cloves garlic, minced

fine sea salt and freshly-ground black pepper

4 cups vegetable broth

2 pounds Yukon gold potatoes, diced

2 bay leaves

½ cup heavy cream

8 ounces shredded sharp white cheddar cheese

3 ounces (a medium-sized bunch) fresh kale, stemmed and finely chopped

toppings: thinly-sliced scallions and extra shredded cheddar

Directions at gimmesomeoven.com

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