Kale-Potato Soup with Bacon Recipe

Name: Kale-Potato Soup with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
2
Remove with a slotted spoon and drain on paper towels.
3
Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes.
4
Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper.
5
Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes.
6
Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes.
7
Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes.
8
Stir in the Worcestershire sauce.
9
Meanwhile, preheat the broiler.
10
Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper.
11
Broil until crisp, about 3 minutes.
12
Thin the sour cream with a splash of water.
13
Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed.
14
Serve topped with the sour cream, kale chips, bacon and almonds.
15
Photograph by Charles Masters

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Kale-Potato Soup with Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-Potato Soup with Bacon

How did you like this recipe?

Frequently Asked Questions