Potato Leek Soup with Pesto

homemadecooking.com

Kathy Overstreet

subheading: Leek, Artichoke, and Potato Soup:

2 Tablespoons extra virgin olive oil, optional

2 (180 g) small leeks, washed well, sliced

4 small garlic cloves, peeled

4 cups (960 ml) vegetable broth

31⁄2 cup (590 g) artichoke hearts, drained, rinsed

1 (230 g) medium russet potatoes, washed, quartered

1⁄4 cup (10 g) fresh thyme leaves, stemmed

4 Tablespoons kale pesto, optional

subheading: Kale Pesto:

12 cups (840 g) kale, chopped

3⁄4 cup (180 g) roasted red pepper

6 small garlic cloves, roasted

11⁄2 teaspoon fresh thyme leaves

1 Tablespoon lemon zest

1⁄3 cup (52 g) pumpkin seeds, toasted

11⁄2 cup (85 g) fresh spinach

3⁄4 teaspoon kosher salt, optional

1⁄2 teaspoon ground black pepper

Directions at homemadecooking.com

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