Potato Kale Soup

 I wanted to make a soup with the homemade chicken stock I had so I decided on potato kale soup because that's what I had in my fridge left over from last week's Klesick box. I love soup this time of year. It warms you from the inside out! This serves 6-8 people, freezes well. Prep time is 40minutes to an hour.

•  Ingredients: 1 bunch of kale, steamed
• 2 Tablespoons of organic extra-virgin coconut oil
• 1 organic leek ( all my mentioned veggies are from Klesick or Fred Meyers)
• 2 organic shallots (feel free to use two onions in place of the shallots. These were what I had.)
• 3 organic carrots
• 2 organic celery stalks
• 1 small jalapeno
• 5 medium to large potato's, washed and chopped but not peeled
• 9 peeled, crushed garlic cloves
• 2 tsp of black pepper
• 1 teaspoon of Himalayan salt
• 1 cup of the milk of your choice ( I used organic Almond Milk)
• 6 cups of chicken broth if homemade (4 cups of store bought plus two cups of water)

First Steam your Kale. The soup will taste to strongly of Kale if not steamed first.

 In a separate pot on the stove top place the coconut oil. Turn heat to medium and melt the oil. Then place the leek, shallots (or onions), garlic, and celery in the pot. Cook until onions or shallots are translucent.

Then add the carrots, potatos, spices and water. DO NOT add the steamed Kale yet. Simmer until potatos are soft.

Then add the Kale. Simmer for five minutes. Take about half the soup and puree it with the milk of your choice (about a cup of milk) then add it back to the pot. Simmer for 5 more minutes then serve! The only thing the accountant asked was "where is the meat". My reply "we are meatless tonight but it is made with chicken broth!" That satisfied him and he said. "Oh this is good!"