potato soup with kale & bacon

How To Make potato soup with kale & bacon

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card