Guest Post: Recipe by John Arms
2 Tbsp olive oil
1 large leek, sliced
2 medium onions, diced
4-5 cloves garlic, minced
4-5 medium potatoes (use your favorite)
1/2 Tbsp sage powder
1 tsp sea salt
1 tsp freshly ground black peppercorns
1 bunch kale, stemmed and chopped
6 cups water
3 veggie bullion cubes
Heat olive oil in a saute pan over medium heat; saute leeks, onions and salt until onions are translucent. Add garlic, sage, and ground black peppercorns and saute another 1-2 minutes. Add water, bullion cubes and potatoes. Increase to medium-high heat and bring to a boil; reduce heat as needed and gently boil until potatoes are tender (about 10 minutes), stirring frequently to ensure bullion cubes are dissolved.
While potatoes are cooking, wilt the kale. Pour 1/4 cup water into a medium stock pot over medium-high heat; add kale and stir constantly to wilt, about 5-6 minutes. Remove from heat and set aside (do not drain and leave it in the stock pot).
Once potatoes are tender, remove the potato mixture from heat and process in the blender in batches until smooth and creamy. Add the blended potato mixture into the medium stock pot with the wilted kale; mix well and return to medium heat if needed to bring to desired serving temperature.
Makes 4-6 servings.
*gluten- and soy-free.