This Portuguese winter-vegetable soup is traditionally made with linguica sausage, but in this vegetarian version I use the garlicky charred broccoli from last week’s newsletter as a vegan flavor-enhancer.  Alternately you can use pork or vegan sausage.

Cut the leaves off 1 medium or 2 small Leeks, then cut a slit down into the shank vertically.  Rinse all the layers well in running water.  Roughly chop the leeks.

Heat 3 T. olive oil in a soup pot or Dutch Oven, then add the leeks and saute over low heat, taking care not to burn them.  Season with red chile flakes if you like.  Once they are tender and beginning to brown, add 6 C. vegetable or chicken broth and  1 lb. diced potatoes.

Rinse 1 bunch kale and remove the tough stems, then chop finely.  When the broth comes to a boil, add the kale and turn down to a simmer.

While the soup is cooking, prepare a batch of Seared Garlicky Broccoli.  Omit the spinach.

When the potatoes are tender, use a potato masher or hand blender to break them up.  You can make the soup creamier or chunkier, to your taste.  Bring back to a simmer and then add 1 C. or more of the broccoli.

Season with salt and pepper.