2 Tablespoons unsalted butter 2 medium leeks, white and tender greens only, chopped 1/2 cup onion, chopped 2 medium celery stalks, chopped 3 garlic cloves, smashed 2 pounds potatoes, peeled & cut into 1" cubes 1/2 cup dry white wine 4 cups gf chicken stock (homemade or Swansons) 2 cups water 1 medium ham hock 2-1/2 cups kale, stem removed and leaves chopped 1/2 teaspoon lemon zest 1/2-1 teaspoon red pepper flakes Salt and freshly ground pepper to taste
In a large saucepan melt butter over medium heat. Add garlic, onions, leeks, and celery. Saute until tender, about 5-10 minutes.
Pour in white wine and reduce by half, about 2 minutes. Add water, chicken stock and ham hock. Bring to a boil, reduce to a simmer and cook for about 1/2 hour. Add potatoes and continue simmering for 45 minutes or until potatoes are tender.
Remove ham hock and let cool. When cool trim meat off ham hock and cut into small bite-sized pieces.
In batches, using a food processor or blender, puree soup. Return pureed soup to pot.
Return ham hock to pot. Stir to combine. Add kale and lemon zest; stir. Season to taste with red pepper flakes, salt and pepper. Note: Be sure to taste soup before seasoning with salt, hamhock will add a lot of saltiness on its own.