Kale and Potato Soup

serves 4-6. Using a sharp knife, cut the tough stems from the kale and then cut the leaves into pieces about 2 inches square. Wash well and set aside. Heat oil in a soup pot, add onion, garlic, chili, bay leaf and salt. Cook over medium high heat for 3-4 minutes, stirring frequently. Add the pototoes and the nutritional yeast, if using, and a cup of water. Stir together and cook slowly for 5 minutes. Add kale, cover and steam until it is wilted, stirring occasionally. Pour in the reat of the water, bring to boil, then simmer slowly, covered, until the potatoes are quite soft, 30-40 minutes. Using the back of a wooden spoon, break up some of the potatoes to thicken the soup. Taste for salt and add a generous grinding of black pepper. Allowing the soup to sit for at least an hour will improve the flavors. Refrigerating overnight and reheating will further develop them.