Dress 1 ½ cups of torn curly kale leafs with 1 tablespoon of olive oil and salt. Use your hands to make sure all the leaves have been coated with olive oil. Place the leaves on a baking sheet covered with parchment. Bake for about 12 minutes, until the kale has become crispy.
Peel and chop the potatoes into small chunks.
Heat the remaining olive oil in a pot at low heat. Add the leeks and crushed garlic clove and sweat for about 5 minutes, until the leeks have become soft and reduced in size.
Add the chopped potatoes and cook for another 5 minutes, until the edges have become translucent. Add the nut milk. Once the liquid begins to boil, simmer for 10 minutes. Then, add the remaining kale. Simmer for 20 minutes.
Carefully, blend or process the soup until you have a creamy consistency. Add the cumin and salt and black pepper per taste.
Serve the soup with kale chips and sprinkle chili powder on top.