1 T extra-virgin olive oil
1 T unsalted butter
2 C. chopped onions
2 leeks, white and light green part only, thinly sliced
6 C. water
4 medium potatoes cut into 3/4-inch cubes
2 T minced fresh parsley
3 carrots, 3 celery stalks
2 bay leaves
1 t Salt
1/2 t ground pepper
1/2 lb kale (about 4 cups chopped)
Heat oil and butter in heavy-bottomed soup pot over medium heat. Saute onions and leeks for 10-15 mins until golden, soft and sweet.
Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay leaves, salt and pepper. Bring to a boil. Reduce heat to medium low, cover and simmer for 45 minutes.
While soup is cooking, wash kale and strip the leaves off the stalks. Discard stalks and chop leaves into bite-size pieces. Bring 2 cups water to boil in a skillet with lid. Add the kale and cook, covered, over high heat, stirring occasionally until tender, approx 5 mins. Remove and drain.
Remove the carrot and celery pieces and bay leaves from the soup. Puree half the soup in a food processor or blender. Return blended portion back to the pot, stir in cooked kale, and heat through. Season to taste with salt and pepper and serve hot.