Potato Soup With Kale Bacon Recipes

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. [ The Best of COOKS Magazine; 1987 ]

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.

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

POTATO AND KALE SOUP

Steps:

• In a large pan, cook onion in oil until tender.
• Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
• Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.

VERY EASY POTATO BACON SOUP

Steps:

• Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
• Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

POTATO KALE SOUP

Steps:

• Wash and dry kale.
• Microwave bacon until crisp, set aside until end.
• In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
• Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
• Meanwhile, remove ribs of kale and chop.
• Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
• Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
• Add half and half.
• Stir in crumbled bacon, serve.
• NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.