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Kale-Potato Soup with Bacon

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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!!!

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Rate this recipe 4.4/5 (14 Votes)

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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

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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