Smoky Charred Cauliflower and Potato Soup with Kale

seriouseats.com

Alicia Greco

2 tablespoons extra-virgin olive oil, plus more for serving

1 small head cauliflower, cut into 1-inch florets (about 1 ½ pounds)

1 medium onion, finely sliced (about 1 cup)

3 garlic cloves, grated on a microplane grater

2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can

2 quarts water

2 pounds russet potatoes, peeled and chopped into 2-inch chunks

½ pound kale leaves, thick stems removed, leaves roughly chopped

2 bay leaves

Kosher salt and freshly ground black pepper

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