From member Robin Hoy.

2 Tablespoons butter
1-2 Tablespoons olive oil
2 leeks, quartered lengthwise and sliced
1 small onion, chopped
2 large cloves garlic, minced
2 ribs celery, chopped
4-5 cups broth or bouillon (I used half vegetable and half chicken)
3-4 cups potatoes with skin, cut in 1 in. cubes
1/3-1/2 cup carrots, sliced
3-4 cups roughly chopped kale
grating of fresh black pepper
salt if needed
Fresh herbs chopped - thyme, rosemary, parsley(optional)

In a heavy soup pot, heat the olive oil and butter together. Add the leeks, onion, garlic and celery and saute on med-low heat until leeks and onions are soft - be careful not to burn the garlic.

Add the broth, potatoes and carrots and simmer until potatoes are half done. Add the kale and continue to cook until potatoes are tender and kale is bright green. Taste for seasoning. Use an immersion blender and blend to desired consistency/texture. Robin says that an option is to not blend at all and add some herbs.