In a large stockpot, add diced sweet potatoes, chopped onions, minced garlic, vegetable broth, and bay leaves. Stir well to combine and bring to a boil over medium-high heat for 5-7 minutes.

Once boiling, reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally.

After simmering, remove bay leaves and set aside a few cups of the soup.

Blend the reserved soup until smooth and creamy, then return it to the pot.

Stir in the chopped kale or spinach and let cook for an additional 5 minutes.

Before serving, add red wine vinegar, salt, and pepper to taste. Stir well and serve hot.