In a large pot, heat up the oil at medium-high heat.

Add in the leeks and cook till they're a little tender, stirring often.

Add in the kale and cook till it's wilted, stirring often.

Add in the potato cubes and fresh ground black pepper to taste, stirr well.

Pour in the chicken broth, bring to boil.

Lower heat to medium-low, cover and let simmer for half an hour.

Remove from heat, uncover and let cool down for a while.

Use a hand blender, a regular blender or a food processor to liquify.

Once done, put back in pot to reheat.

Serve hot, with a swirl of heavy cream or diced chorizo if desired.

Enjoy!