LOADED POTATO AND KALE SOUP WITH CHEDDAR CROUTON
INGREDIENTS
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For the soup:
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2 strips smoked bacon
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2 leeks (white part only), cleaned well and chopped
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2 large cloves of garlic, crushed with the back of a knife
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2 heaping cups cauliflower florets, roughly chopped
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2 medium sized Russet potatoes, peeled and diced
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2 sprigs of fresh thyme
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5 cups low sodium chicken broth
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1/4 teaspoon liquid smoke
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1/2 teaspoon kosher salt
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10 grinds fresh black pepper
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1 1/4 cup fat free milk
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1/2 cup fat free sour cream
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1 1/2 cups roughly chopped baby kale
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For the croutons:
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1/2 a whole grain baguette, cut into 16 thin slices of baguette (2 slices per person)
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1/2 cup chopped baby kale
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1/4 cup shredded low fat sharp cheddar cheese
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For the garnish:
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2 slices of crumbled bacon, reserved from the soup preparation
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1/4 cup shredded low fat sharp cheddar cheese
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