1 bunch Leeks (approx. 3-4)
6 Large Potatoes, scrubbed and cubed
1/2 lb. Kale, de-stemmed and cut into small pieces
5-6 cloves Garlic, minced
2-3 Tablespoons Olive Oil
2-3 Tablespoons Butter
4-6 cups water (enough to cover the potatoes and leeks)
¼ cup cream
Salt and pepper to taste
     Heat Oil and Butter in the bottom of a large soup pot. Slice thinly the leeks, add to the heating oil and butter and cook until tender and translucent. Add the potatoes and garlic and sauté until the potatoes begin to stick to the bottom of the pan. Add a bit more oil, if needed.
     Add the water to the potato/leek mixture. Cook over medium heat for 20-25 minutes or until the potatoes are tender. Either hand mash or puree mixture in a blender (I prefer some chunks, so I use a hand masher). Add the kale and cook for another 15 minutes. Add more water if needed.
     Just before serving, add the cream, salt and pepper.

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