Potato Leek Soup with Kale

This a great warm-you-up soup for Fall or Spring when leeks are in season locally. It's great with new potatoes. I used leeks and potatoes from Shoestring Farm and garlic, kale, and dill from my garden. Milk from Mapleline Farm.

Dill, by the way, freezes beautifully for use during the winter. Just chop it up and freeze in a freezer bag. Or put it in ice cube trays with a little water, then transfer to a freezer bag when frozen.

Olive oil for sauteing
2 large leeks, sliced in thin rounds
4 cloves garlic, minced
1 1/2 lbs potatoes, cubed
1/4 cup all purpose flour
4-5 cups water or stock, plus more as needed
1 vegetable bouillon cube (if using water)
6-8 cups coarsely torn kale
2 Tbsp chopped fresh dill
Salt and pepper to taste
Up to 3 cups milk

Heat the olive oil in a soup pot. Add the leeks and garlic and saute for 2-3 minutes. Add the potatoes and continue to saute, stirring frequently, for another 5 minutes or so. Stir in the flour until everything is well coated, and saute another 1-2 minutes. Add the water or stock and bouillon cube if using. Bring to a boil, then simmer until potatoes are tender. Add the kale and cook until tender. Add the dill and salt and pepper, then stir in the milk until the soup reaches the desired consistency.

Serves about 6.

Variations:

1. Omit the dill and add cooked minced bacon (1/2 - 1 cup, or to taste).
2. Before adding the kale, puree the soup using an immersion blender.
3. Puree the soup, then make add bacon and omit the dill.