INGREDIENTS
1 cup
Carrots
1 cup
Celery with, leaves
4 cloves
Garlic
1
Sweet onion, medium
2 cups
Tuscan kale
3 cups
Yellow or yukon gold potatoes
32 oz
Chicken stock
1
Peppercorns, freshly cracked black
1
Sea salt
2 tbsp
Olive oil, extra virgin
1/2 stick
Butter, unsalted
1 cup
Heavy whipping cream