Kale-Potato Soup with Bacon

EXCELLENT!! The first recipe I made from this months issue of foodnet magazine and it looks and tastes great! We'll make again very soon! Super Yummy!!!

Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

4

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • 3

    slices bacon, chopped

  • 1 3/4

    pounds Yukon gold potatoes (about 3), peeled and diced

  • 1

    leek (white and light green parts only), halved lengthwise and thinly sliced

  • 2

    cloves garlic, minced

  • 1

    teaspoon chopped fresh rosemary and/or thyme

  • Kosher salt and freshly ground pepper

  • 4

    cups low-sodium chicken broth

  • 1

    medium bunch kale, stems removed, leaves chopped (about 10 cups)

  • 1/4

    teaspoon Worcestershire sauce

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon sour cream

  • 2

    tablespoons chopped smoked almonds

Directions

Directions Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce. Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes. Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds. TIP: Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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