In a large soup pot, saute in olive oil;

1 onion

2 crushed garlic cloves

3 stalks chopped celery

2 # new potatoes, semi-peeled and chopped

1 large bunch or 2 small bunches of Kale, chopped

Saute until onions brown. Add 2 quarts of chicken stock and 3 bay leaves. Simmer for 1-1/2 hours or more. Add sea salt, black pepper and cayenne.