INGREDIENTS:
1 tablespoon very thinly sliced green onion tops
1 tablespoon garlic, minced
1 medium onion, chopped
1 lb. leeks (white and pale green parts), well rinsed and chopped
3 medium russet potatoes, peeled, cut into 1/2-inch dice, divided
4 cups vegetable broth
1 tablespoon grated fresh ginger
1 teaspoon fresh lemon juice (optional)
4 thin lemon slices, seeded

DIRECTIONS:
In a pot add 2 chopped potatoes and bring to a boil for about 5 minutes. In a pan saute the onion and garlic, about 15 minutes over medium heat. Chop leeks while the potatoes boil and the onion sautes. Drain potatoes and add back into pot over medium heat. Add leeks, 4 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes.

Spoon potatoes and leeks into a food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. Return soup to saucepan. Bring to simmer, add remaining chopped potato and stir in kale. Ladle into bowls. Garnish each with lemon slices and green onions if desired.

SERVING SIZE: 4 servings

NUTRITIONAL FACTS:
Calories……….253
Total Fat……..0.5 g
Cholesterol….0 mg
Sodium…………665 mg
Potassium……1367 mg
Total Carbs….56 mg
Protein…………8 g

NOTES: If you have the time or you have some in your freezer, you can use self made vegetable broth. I usually end up taking a short cut and using Knorr Vegetable Bouillon.

SOURCE: Vegetarian Times