Leek and Potato Soup with Kale

This summer I subscribed to an organic CSA box from the youth teaching garden in our neighborhood, Berkeley Youth Alternatives. "CSA" = Community Supported Agriculture - subscribers pay up front to get a mixed weekly box of whatever produce is ready that week. It's a huge support to the farmer, and a lot of fun to look inside and find the lovely surprises of the week. My box sometimes held strawberries, kale, chard, lettuce, onions, apples, collards, tomatoes, beets, apricots..... and many of the weeks it held leeks and/or potatoes.

I had a little trouble keeping up with all the perishables we were receiving, but leeks and potatoes will keep for weeks and weeks, so by the last week of the subscription I had a nice collection built up of gorgeous yellow and red potatoes, a number of leeks, and a bunch of kale in the refrigerator.

Leek and potato soup; what a lovely dish. So delicious, yet so simple that you don't even need a recipe for it once you have the concept down. In fact, I wasn't going to do an entry on it here, but.....

Since I had a nice supply of ingredients, I made a very big batch, which I shared with neighbors who are in need of a little extra support right now. German, the main cook in the family, described for me how he had come home from working the late shift to find a tiny portion of soup left for him by the rest of the family. He tried to analyze the ingredients as he wiped the bowl clean with a stack of tortillas, and he quizzed me on them as we waited together at the school bus stop. He really, really, really liked it, and he really, really wanted the recipe, so.....

Now, there are tons of different recipes out there, and I'm sure they are all delicious. Many of them call for heavy cream and butter; this recipe gets its thick consistency and richness from the potatoes alone.

Because leeks are often piled with soil to keep them pale and tender, they usually have dirt sandwiched between their layers. To clean them, slice off the root end and the tough, dark green end. Peel off the tough outer layer. Then slice the top end of the leek about halfway down its length. Under running water, spread the layers apart and rinse out any stray mud.

Special equipment: The immersion blender, a hand-held wand with a blade at the end, is an invaluable tool for creaming soups, making salad dressings, mixing up a batch of fresh mayonnaise or aioli, and blending smoothies. They cost about $20-25 at kitchenware shops such as Bed, Bath and Beyond. Otherwise, a blender, food processor, or in a pinch, potato masher will do.

Leek and Potato Soup with Kale

1 lb smoked sausage, sliced in half lengthwise, then sliced into 1/2 moons 1/4 - 1/3" thick
3-4 leeks, trimmed of root ends, white and pale green parts only, sliced thinly
3-4 TB olive oil or butter
4-6 medium sized potatoes, any variety
6-8 cups chicken or vegetable broth (if you don't have any homemade stock on hand, I like Better Than Bouillon organic)
1 bunch kale, washed, dried, ribs cut out, and sliced into bite-sized pieces
salt and pepper to taste

1. Brown the sliced sausage in 2 TB of olive oil over medium high heat, stirring frequently. Using a slotted spoon, remove the sausage from the pan and reserve.

2. Reduce heat to low; if needed, add additional oil. Add leeks, stir until coated with fat. Cover and allow to "sweat" in its own moisture, stirring occasionally and adjusting heat, until tender, about 5 minutes. Do not brown the leeks; they should be pale and soft.

3. Meanwhile, put the broth in a large stock pot and turn flame to medium high.

4. Wash and dry potatoes, and cut away any blemishes, eyes, sprouts, or green spots. (When exposed to sun, potatoes can turn green. This is toxic and should be composted.) Cut into medium sized dice, and add to stock pot.

5. Bring stock and potatoes to a boil, then reduce the heat and simmer until tender.

6. When leeks are ready, add them to the potatoes and broth.

7. When potatoes are tender, remove from heat, and using an immersion blender, blender, or food processor, cream the soup. A few chunks are fine. (If you don't have one of these tools, you can use a potato masher. The soup won't be as creamy, but it will still be good.)

8. Add several generous turns of fresh ground black or white pepper, and adjust the seasonings as needed.

9. Add the chopped kale. The heat of the soup will be enough to cook it, while you complete dinner preparations.

10. Put a spoonful of sausage in each bowl, and then cover with a healthy serving of soup.

Serve with a nice hearty bread, such as Levain, and butter.