Cup of Yum
1. Gather all the ingredients.
2. Rinse the kale in running water and drain it well. Remove the thick stems. Minced the garlic. Peel and dice the potatoes and onion.
3. In a heavy bottom pot (I use a Dutch oven), heat the butter over medium heat.
4. Add the garlic, onions, and potatoes to the pot and season with salt and pepper to taste. Stir and cook for several minutes.
5. Add the chicken broth and bring it to boil.
6. With a fine-mesh skimmer, skim off the fat and scum from the surface until it's clean. It's an important step for a refined taste.
7. Gently simmer with the lid on for about 15 minutes or until the potatoes become tender.
8. Add the baby kale and cook without the lid for about 2-3 minutes or until tender.
9. Transfer the soup into a blender and pulverize. Remove the little circle part of your blender top and put a towel over the entire lid of the blender, covering the hole. This will allow the steam to escape so the top won’t pop off.
10. Pour the soup back into the soup pan. Adjust the seasoning based on yuur preference and serve into bowls. Garnish with the Crème Fraîche and mint leaves.

To Store

Cup of Yum
1. You can keep the leftovers in an airtight container or the pot and store in the refrigerator for up to 3 days.