In a large heavy pot or pan, heat the oil over medium heat. Add the leek and saute for one minute. Add the sweet potato and saute an additional three minutes or until potatoes are just starting to soften.

Stir in the chopped kale, chicken broth, water, salt, and pasta, making sure the pasta is submerged in the liquid. Increase heat to high, and set the timer for 10 minutes. Cook the pasta, stirring occasionally, for 10-12 minutes or until pasta is tender and most of the liquid is absorbed.

Reduce heat to low. Stir in 1/2 cup half and half, 1/2 cup Parmesan cheese, and 1/2 cup goat cheese. Stir until melted then remove from heat and serve with fresh ground black pepper and additional parmesan.