2 tablespoons butter or olive oil
2 leeks, white part only, cut in half and thinly sliced
1 lb. asparagus, ends trimmed and discarded and stalks roughly chopped
1 potato cut into small cubes
2 cups Red Russian kale
Heat a medium soup pot over medium high heat. Add the butter or oil. Then add the leeks with a pinch of salt and saute until they soften. Next, add the asparagus with a pinch of salt and saute for 5 minutes. Add the potatoes, kale, enough water to cover the vegetables, and a generous pinch of salt and bring to a boil. Cover the pot and reduce the heat to simmer. Cook until the potatoes and asparagus are fork tender. Pour the soup into a blender and blend until smooth. Taste for salt. Serve as is or with a dollop of yogurt.