Pureed Potato Soup with Kale and Bacon

This is one of the variations on the Potato Leek Soup with Kale that I posted a week or so ago. I made this last night with potatoes and leeks from The Kitchen Garden, kale from the garden, and bacon from Bostrom's Farm.

Olive oil for sauteing
3 large leeks, sliced in thin rounds
4 cloves garlic, minced
1 1/2 lbs potatoes, cubed
4-5 cups water or stock, plus more as needed
1 chicken bouillon cube (if using water)
1 cup milk (optional)
6-8 cups coarsely torn kale
4 strips cooked bacon, minced
Salt and pepper to taste

Heat the olive oil in a soup pot. Add the leeks and garlic and saute for 2-3 minutes. Add the potatoes and the stock or water and bouillon cube. There should be enough liquid to just cover the potatoes. Bring to a boil, then simmer until potatoes are tender. Remove from heat. Add the milk if using, and puree (this is easiest with an immersion blender, but you can also use a regular blender or food processor). Return to the heat and add the kale and bacon. Simmer until kale is tender, just a few minutes. Add salt and pepper to taste.

Serves about 6.