2 Medium leeks, rinsed well and thinly sliced
4 Cups vegetable broth
1 large potato, cut into ½-inch dice
4 Cups rinsed and chopped kale leaves
1 Tsp sea salt
1/2 Tsp nutmeg
1/2 Cup finely chopped parsley
Place all ingredients into a large soup pot and bring to a boil. Turn down heat and simmer on low for about 15-20 minutes or until vegetables are soft.
Using a hand blender, puree the mixture until smooth.