Wash 4 large sweet potatoes. Cut in half lengthwise and cut into 1/4" slices.
Wash and cut 1 bunch of kale into bite-size pieces.
Slice 2 leeks lengthwise and cut white and light green section into 1/4" slices.
Heat 2T grapeseed oil in large dutch oven or sauce pan and add leeks. Season with salt and pepper and sauté for 3 minutes.
Add sweet potatoes and sauté until browned.
Add 4 cups of vegetable stock to cover. Heat and bring to boil and turn down to simmer. Add salt and pepper to taste. Cover and simmer for 15 minutes.
Add kale and simmer for 5 more minutes.
Use immersion blender until you reach desired consistency.
Serve hot plain or with brown rice or quinoa.