In a large soup pot, saute in olive oil;
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.