Portuguese Kale Soup

Another homage to Pops. We felt like some down home comfort tonight. It's been rainy and one of the girls is under the weather. What can be better than a hot stew with all the fixins? We called Florida and the only secrets Pops was giving out was to add paprika and plenty of garlic. Here is a lovely variation. Even my sick little one seemed to perk up after her meal. Lots of letovers too! You can serve it over white rice like my hubby's family does or eat is as a soup with some crusty bread and butter. Warms every part of your soul.

1 tbs olive oil
3/4 cup dice leek, white and light green parts
3/4 cup dice onion
3 cloves garlic diced
3/4 cup diced celery
5 cups chicken broth
4 russet potatoes, peeled, cut into sixths
1 large thick slice of smoked ham, diced
1 polska kielbasa diced
2 cups chopped kale
1/2 bay leaf
1 tsp paprika
salt as needed
freshly ground pepper as needed

1. Heat oil in a soup pot over medium heat. Add the leek, onion, celery and garlic. Cook, stirring occasionaly, until the onion is translucent, 4 to 6 minutes.

2. Add the broth, potatoes, and ham. Bring to a simmer and cook until the meet and vegetables are very tender, about 40 minutes.

3. Meanwhile, bring a large pot of salted water to a rolling boil. Use a pairing knife to cut away the tough stems from the kale and discard them. Blanch the kale in the boiling water until it wilts, about 3 minutes. Drain the kale, run it under cold water to stop the cooking and drain again. Slice the kale into shreds.

4. Add the kielbasa, kale, paprika and bay leaf to the base. Season with salt, pepper to taste and simmer for 15 to 20 minutes longer. Serve in bowls over rice or as a soup with crusty bread.