Instructions: Place the onion, potatoes, water, and bay leaves in a large soup pot, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the rest of the ingredients, cover, and cook approximately 15 more minutes or until the kale and potatoes are tender.

Remove from the heat and let cool slightly Remove the bay leaves, then pour the soup a little at a time into a blender and puree.

Return to the soup pot or a saucepan and heat over low heat until warmed through.

Serve warm.

SERVING SUGGESTIONS: This is excellent served with cornbread or a grilled, sliced chicken breast sandwich on dark bread.

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