Cream of Kale Soup - healthy, easy, YUMMY!

This is a variation of a recipe that will appear in Brian Emmett's new cookbook. He suggests serving this soup in shooter glasses as an appetizer . . . and he says to make extra as guests always want seconds.  But, forget the shooter, I want a whole bowl! It is that good, YUM! Plus, it's easy and healthy too. 
Brian used butter, baby kale and Yukon Gold potatoes. I used olive oil and just the regular kale and Russet potatoes I had on hand.  
Cream of Kale Soup
3 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
6 cups loosely packed stemmed kale leaves, washed & finely chopped
3 to 4 cups of chicken broth
Kosher salt and black pepper to taste
Pinch of red pepper flakes
4 medium potatoes, peeled & cubed

1. Heat the oil over medium heat in a Dutch oven or soup pot. Add chopped onions and cook a couple of minutes, then add garlic and cook until onions and garlic are tender.
   
2. Add kale leaves and cook a few minutes.
   
3. Add 3 cups of broth + salt, pepper and red pepper flakes. Bring to a boil, add lid and simmer about 10 minutes or until kale is  tender.
   
4. Add remaining broth and potatoes; cook about 8 to 10 minutes or until potatoes are tender. Taste and add additional seasonings as desired.
   
5. Cool soup slightly and then add to a blender in batches; blend until smooth.
   

Recipe without photos . . .
Cream of Kale Soup

3 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
6 cups loosely packed stemmed kale leaves, washed & finely chopped
3 to 4 cups of chicken broth
Kosher salt and black pepper to taste
Pinch of red pepper flakes
4 medium potatoes, peeled & cubed

1. Heat the oil over medium heat in a Dutch oven or soup pot. Add chopped onions and cook a couple of minutes, then add garlic and cook until onions and garlic are tender.
2. Add kale leaves and cook a few minutes.
3. Add 3 cups of broth + salt, pepper and red pepper flakes. Bring to a boil, add lid and simmer about 10 minutes or until kale is  tender.
4. Add remaining broth and potatoes; cook about 8 to 10 minutes or until potatoes are tender. Taste and add additional seasonings as desired.
5. Cool soup slightly and then add to a blender in batches; blend until smooth.