Potato Kale Chowder recipe | PCC Community Markets

Ingredients

• 2 to 3 teaspoons canola oil
• 2 cups 1/2-inch sliced leeks
• 1 cup sliced red onions
• 2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch dice
• 2 quarts vegetable broth
• 2 cups water
• 2 (3-inch) sprigs fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon caraway seeds
• 4 cups firmly packed sliced kale leaves
• Salt and pepper, to taste
• 2 cups milk (dairy, soy, rice, etc.)