Mince garlic and peel and chop potatoes and onion. Rinse kale in running water and drain well. Remove thick stems.

Melt butter over medium heat in a large pot or Dutch oven.

Add garlic, onions, and potatoes to melted butter. Sprinkle on salt and pepper to taste. Stir and cook for several minutes.

Add broth and bring it to boil.

Skim off scum and fat from the soup until clear in order to get refined taste. (Optional)

Gently simmer with lid on for about 15 minutes or until potatoes are tender.

Add kale and cook without lid for about 2-3 minutes or until tender.

Remove from heat and blend until creamy.

Adjust the seasoning and serve into bowls. Garnish with the crème fraîche and mint leaves.