1 Tbsp butter
1 Tbsp olive oil
1 leek, white part only, washed and diced
1 cup diced potato (Yukon Gold, red-skinned, Idaho)
3 cups chopped kale
1 tsp thyme
1/4 tsp ground nutmeg
4 cups homemade or low-sodium store-bought chicken stock
Kosher salt and fresh black pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
In a Dutch oven or heavy stock pot, melt the butter and oil together over low-medium heat.
Add the leeks and potato, and cook, stirring occasionally, for 2-3 minutes, until the leeks are translucent. Stir in the kale, thyme and nutmeg, and let the kale cook down for 2 minutes. Pour in the chicken stock, and bring to the boil.
Reduce heat to simmer, cover, and cook for 15 minutes, until the potatoes are cooked through. (Optional: mash a few of the potatoes against the side of the pot with a wooden spoon, if you'd like a thicker soup.) Taste, and add salt and pepper as needed.
Serve hot, topped with grated parmesan cheese.