Vegan Mushroom and Kale Soup

Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.

Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.

Coarsely chop the second package of mushrooms.