Creamy Potato Kale Soup with Leeks

This Potato Leek soup has been on my favorites list for the past 10 years. It's from Mollie Katzen's Moosewood Cookbook. Click here for more of her recipes. The main ingredients for this soup are in the CSA box, (hope you dried some of that dill.)

Ingredients:

1 cup finely chopped onions

2/3 finely chopped leeks

1/2 Tsp salt

1 Tbsp vegetable oil

4 c. vegetable stock (We like Rapunzel's pure organic w/ sea salt and herbs)

4 c. coarsely chopped potatoes

1/4 tsp ground fennel

1/2 c. finely chopped celery

2 tbsp white wine

1/2 tsp dried dill

2 tsp dijon mustard

1 1/2 tbsp minced fresh basil

2 tbsp minced scallions

1/2 c. evaporated milk

4 c. loosely packed shredded kale

salt and pepper to taste

squeeze of fresh lemon

Directions:

In a soup pot sauté onion, leeks, and salt in oil on very low heat until tender. Add stock and bring to a boil. Add potatoes, fennel, celery, wine, and dill. Simmer 20 minutes, covered, until potatoes are tender. Puree soup in blender until smooth. Return to pot and stir in mustard, scallions, basil and evaporated milk.

In a separate pot, boil kale in just enough water to cover. When tender drain and add to soup. Salt and pepper to taste.