Potato-kale soup | Recipes | WW USA

Ingredients

• 2 Tbsp Canola oil
• 2 medium Spanish onion, diced
• 10 clove(s) Garlic, coarsely chopped
• 1 medium Uncooked leeks, cleaned and thinly sliced
• 2 tsp Kosher salt, divided
• 1 pound(s) Uncooked Yukon gold potato, peeled and diced
• 6 cup(s) Vegetable broth
• 3/4 pound(s) Kale, Tuscan or curly, ribs removed, leaves chopped
• 1/2 tsp Black pepper, freshly cracked
• 1/4 tsp Paprika, hot variety, or to taste