Vegan Mushroom And Kale Soup

• 1 tablespoon olive oil, or more to taste
• 2 russet potatoes, diced
• 2 carrots, diced, or more to taste
• 3 stalks celery, diced
• 1 onion, diced
• 1 1/2 (32 fluid ounce) containers vegetable broth
• 2 (8 ounce) packages sliced mushrooms, divided
• 2 teaspoons salt
• 2 teaspoons herbes de Provence
• 1 teaspoon ground black pepper
• 1 bay leaf
• 2 cups chopped kale

1. Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
2. Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
3. Coarsely chop the second package of mushrooms.
4. Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.

olive oil, russet potatoes, carrots, stalks celery, onion, vegetable broth, mushrooms, salt, herbes, ground black pepper, bay leaf, chopped kale

Taken from www.allrecipes.com/recipe/262483/vegan-mushroom-and-kale-soup/ (may not work)