Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 medium leeks (white and green parts), finely chopped
• 4 garlic cloves, thinly sliced
• 2 lbs baby Yukon Gold potatoes, sliced into rounds (about ¼-inch thick)
• 2 tsp ground turmeric (we wonder if 2 tsp is too much?)
• Salt and black pepper
• optional: chicken or veggie broth (or water)
• 30 oz white beans
• 1 bunch kale, stems removed, coarsely chopped
• red pepper powder, served on the side

Directions:

Heat oil in a large pot over medium-high. Add the leeks and garlic and cook, stirring occasionally, until the leeks have softened but have not browned, 4-6 minutes. Add potatoes and turmeric, and season with salt and pepper. Using a wooden spoon, give the potatoes and leeks a good stir to coat them with the spices.

Pour 5 cups of water or broth into the pot, as well as the drained beans. Season with more salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are very soft and nearly falling apart, 25 to 30 minutes. Remove some of the potatoes and beans, and mash, then return to the pot. This will thicken the soup and make it even more creamy. Throw in the kale and simmer until just wilted, 2 to 3 minutes. Taste and add more salt, if needed.

from: https://cooking.nytimes.com/recipes/1025880-golden-potato-and-greens-soup?unlocked_article_code=1.uk8.ges9.wk6TNtF-mzOe&smid=share-url