2 medium leeks, white and light green parts of the stem cut in half and chopped 1/8″ thick
1 medium yellow onion, chopped
4 medium celery stalks, chopped 1/4″ thick
4 medium carrots, chopped 1/4″ thick
3 cloves of garlic, grated or finely chopped
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon pepper
8 cups chicken stock
3 medium yukon gold potatoes, cut into 1/2″ cubes (I leave the skin on)
2 teaspoons fresh thyme leaves (or dried)
2 bay leaves
8 kale leaves, stems removed and chopped
Remove the chicken thighs and bay leaves. Discard the bay leaves. Chop the chicken thighs into bite size pieces then return to the soup. Add the kale leaves and cook another 5 minutes. Remove from heat and taste for salt and pepper, add more if desired.
Serve the soup warm. Leftovers will keep in an airtight container refrigerated for 1 week, or frozen up to 1 year.
This soup is also a great use for leftover chicken or turkey! I first made this the day after Thanksgiving with leftover turkey. Just add 2 cups of chopped cooked chicken or turkey to the soup before adding the chicken stock.