A creamy Tuscan kale, leek and potato soup

When kitchen scraps turn into a velvety soup

Whenever I make ribollita with cavolo nero, Tuscan kale salad, or Tuscan kale pesto, I make this soup. I just cannot imagine to throw the stalks away, even though they are too hard and woody to use them in a salad or a soup that is not blended. So a couple of years ago I came with the idea of this soup during a cooking class, using a spare potato and th…