• 3 leeks, thinly sliced
• 2 T. olive or vegetable oil
• 2 medium potatoes, peeled and cubed
• 5 c. chicken broth
• 4 c. diced, cooked chicken
• 1 tsp. thyme
• 1/8 tsp. pepper
• 2 bunches kale, stemmed and chopped

Directions:

Saute leeks in oil 2 minutes.  Add potatoes and broth.  Bring to a boil.  Reduce heat and simmer 15 minutes or until potatoes are tender.  Add chicken, thyme and pepper.  Continue to simmer.  Add kale; cook 5 minutes or until kale is soft.