Leek, Potato & Carrot Soup

Ingredients

• 1–2 cups chopped kale, chard, or spinach
• 3 cups carrots, shredded
• 3 lb. potatoes, cubed (Yukon or red)
• 2–3 leeks, thinly sliced
• 2 cans chicken or vegetable broth
• 2 C water
• 1/2 cup milk or half & half (optional)
• 1/2 tsp. cumin
• 2 cloves garlic, chopped
• salt & pepper to taste
• flour

Instructions

1. Bring potatoes to a boil in the broth and water; turn down to simmer. Sauté leeks and garlic in a little oil. When potatoes are about half done, add leeks and garlic, carrots, greens, and seasonings. Simmer until potatoes are tender. Bring to a slow boil. Mix flour with a little water and gradually add to soup until desired thickness is reached. Remove from heat. Add milk or cream if desired.

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