Skillet Pot Soup

• 5 tablespoons butter or 4 tablespoons butter plus 1 tablespoon rendered bacon fat.
• 1 large leek, white part only, sliced lengthwise and then cut crosswise into 1/4 inch moons
• 4 cups chopped cabbage
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 to 5 cups peeled and diced potatoes (3/4 inch dice) 4 to 5 potatoes
• 6 cups chicken broth
• 1 bunch chopped kale ( 5 to 6 cups chopped)
• 1 cup buttermilk
• 1/2 cup half and half

1. In a Dutch oven or soup pot, melt the fat and add the sliced leeks. Saute them until they soften. Add the chopped cabbage and continue to saute until the cabbage softens up.
2. Add the salt, pepper, diced potatoes and chicken broth, bring up to a boil and then simmer until the potatoes are tender, 10 to 15 minutes. Cool the soup to lukewarm.
3. While the soup is simmering, steam the chopped kale in a little water until wilted and tender.
4. Once the soup has cooled, process it in batches in a food processor or blender until pureed. Return the soup to the pot and stir in the kale, buttermilk and half and half.
5. At this point re warm the soup(don't boil!) or if you would like it chilled, refrigerate for a few hours before serving.

butter, only, cabbage, salt, black pepper, potatoes, chicken broth, kale, buttermilk

Taken from food52.com/recipes/18491-skillet-pot-soup (may not work)