• 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



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.

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