Irish Potato Stew

Directions

1. In a pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
2. Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to a boil, then reduce to a simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
3. In a blender, combine half soup mixture with the half and half. Puree.
4. Add salt and pepper to taste.
5. Return pureed mixture to the pot. Stir in kale and cook over low heat for a few minutes, making sure mixture does not come to a boil, until kale is bright green.
6. Garnish with basil chiffonade and serve hot.

1. To make the dish vegan, substitute unsweetened almond or soy milk for the half and half.