Kale, Leek & Potato Super Soup! My Fav..

Super Soup!

4 small organic potatoes, cut into small wedges - I use a variety... purple, red, yukon...
1 small organic onion, sliced to 1/2″ rings then cut in half
Extra-virgin olive oil
2 organic leeks, white parts only, sliced nicely
6 cups organic vegetable stock  - I use organic chicken stock sometimes too.
2 tablespoons butter
1/2 bunch organic Lacinato kale, chiffonade cut
1 Bay leaf

3 or 4 Free range chicken sausage - the kind with no pork casing!
Can of organic white beans
Salt and pepper to taste

Preheat oven to 375 degrees. Coat the potato wedges and onion slices with olive oil, salt and pepper and arrange in a single layer on a roasting tray. Roast for about 15 minutes, or until golden on the bottoms. Roast the sausage at 450 for 15 minutes. Brush with a bit of olive oil.  Slice in half length wise then into small chunks.
Sauté the chopped leeks with butter in a large pot. Season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add Kale and sauté for an additional 3 minutes.  Add the stock, roasted potatoes, onion and bay leaf. Bring to a boil then reduce to a simmer; cover and cook 30 minutes. Add sausage and beans.  Remove bay leaf.  Take a deep breath and get your soup on!