Potato Soup With Kale And Bacon Recipes

POTATO SOUP WITH KALE AND BACON

Steps:

• Peel potatoes and put in a pot with cold, salted water to cover. Cover pot and bring to a boil. Lower heat and simmer, uncover, and cook until done, about 25 minutes. Drain, reserving cooking liquid. Break up the potatoes with a potato masher (they should be quite lumpy, not smooth). Meanwhile, cook the bacon over low heat until crisp, turning often. Drain and chop into ½ inch chunks. Pour off all but 2 tablespoons of the bacon fat, and, reserve extra fat. Stem and chop the kale. Mince the garlic. Put half the kale and half the garlic into the frying pan. Season with salt and pepper and cook over medium heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat using more bacon fat as needed. Return all kale to the fry pan and add the heavy cream. Simmer over very low heat until the kale is tender, about 10 more minutes. Combine potatoes with about 3 cups of the potato cooking liquid and 1 cup of the chicken stock. Add more stock if needed to get a good consistency. Add kale mixture (with the bacon) to the pot and bring to a simmer. Season to taste with the vinegar and salt and pepper. This is up to you as to how much vinegar you use. Mince the chives or green onions and place in an extra bowl to top the soup.

KALE-POTATO SOUP WITH BACON

Steps:

• 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.

POTATO SOUP WITH KALE & BACON

Steps:

• 1. Peel potatoes and put in a pot with enough cold, salted water to cover.
• 2. Cover and bring to a boil.
• 3. Lower heat, uncover, and simmer until done, about 25 minutes.
• 4. Drain, reserving the cooking liquid.
• 5. Break up potatoes with a potato masher; they should be lumpy, not smooth.
• 6. Cook the bacon until crisp.
• 7. Drain and chop.
• 8. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.
• 9. Stem and chop the kale.
• 10. Mince the garlic.
• 11. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute.
• 12. Season with salt and pepper and transfer to a bowl.
• 13. Repeat with remaining kale and garlic, using the reserved bacon fat as needed.
• 14. Return all the kale to the frying pan and add the heavy cream.
• 15. Simmer over low heat until the kale is tender, about 10 minutes.
• 16. Mince the chives.
• 17. Recipe can be made to this point several hours ahead.
• 18. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot.
• 19. Add more cooking liquid or water if too thick.
• 20. Add kale mixture to the pot and bring to a simmer.
• 21. Season to taste with salt and pepper.
• 22. Pour into bowls and sprinkle with chives and bacon.

POTATO SOUP WITH KALE AND BACON

Steps:

• Peel potatoes and put in a pot with enough cold, salted water to cover. Cover and bring to a boil. Lower weat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth. Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat. Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute. Season with salt and pepper and transfer to a bowl. Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream. Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives. Recipe can be made to this point several hours ahead. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper. Pour into bowls and sprinkle with chives and bacon.