Smoky Charred Cauliflower and Potato Soup With Kale Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)
• 1 medium onion, finely sliced (about 1 cup)
• 3 garlic cloves, grated on a microplane grater
• 2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can
• 2 quarts water
• 2 pounds russet potatoes, peeled and chopped into 2-inch chunks
• 1/2 pound kale leaves, thick stems removed, leaves roughly chopped
• 2 bay leaves
• Kosher salt and freshly ground black pepper

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