- 6 medium russet potatoes, peeled
- 4 cups chicken or vegetable broth
- 4 leeks, trimmed, washed, and chopped
- 4 carrots, washed and diced small
- 1 small onion, diced
- 1/2 pound washed, stemmed, and chopped kale (you could use cabbage or collard greens)
- 2 tablespoons butter
- 2 tablespoons olive oil
- kosher salt
- white pepper
- crispy crumbled bacon
Place potatoes in a medium saucepan. Add just enough broth to submerge and bring to a simmer. Cook, covered, over medium-low heat for 10-20 minutes, or until they are just cooked through, but not mushy or falling apart.
Meanwhile, melt the butter with the olive oil in a large pot over medium heat. Add leeks, carrots, and onions with one teaspoon kosher salt. Sweat (no browning!) over medium-low heat for 10-15 minutes, or until the leeks and carrots are softened.
When the potatoes are cooked, drain and reserve the broth. Mash the potatoes with a hand masher. Add to the pot with other softened vegetables along with all 4 cups of broth. Simmer, stirring gently, for 2 minutes or until everything is well integrated. Season with salt and white pepper to taste. Add the kale and cook for 5-10 more minutes, stirring occasionally, until kale is just cooked (still firm, but not crunchy). Serve with a tablespoon of bacon crumbles on top of each bowl.