This soup is a perfect antidote to too much Halloween candy. It started out as a simple pea soup but I had the urge to fortify it a bit. The leeks and kale add flavor as well as lots of nutritional benefits and the potatoes give the soup a nice texture.
2 cups thinly sliced leeks (white and pale green parts only)
2 tablespoons olive oil
4 cloves garlic, peeled and roughly chopped
4 cups finely chopped kale (1small bunch)
4 russet potatoes, peeled and cut into 1/2 inch dice
8 cups chicken stock (use vegetable stock for vegetarian soup)
2 bags frozen peas
1 tablespoon fresh mint (optional)
Salt and freshly ground pepper to taste
Soak leeks (after slicing) in a bowl of cold water to remove any dirt. Lift leeks out of water and if there is grit in the bowl repeat process until the water is clean.
Heat olive oil in a large pot and add leeks. Cook overn medium high heat, stirring occasionally, until leeks start to soften, about 5 minutes. Add garlic and cook another 2-3 minutes. Add kale and continue cooking, stirring occasionally, until kale is wilted. Add potatoes and stock and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes more. Add peas, mint (if using), salt and pepper, and cook another 5 minutes. Puree using a submersion blender (or working in batches in a regular blender). Taste and adjust seasoning as needed.