Potato Soup with Kale & Bacon

Potato Soup With Kale & Bacon Recipe

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2 lb
3/4 lb
bunch kale, about 1 pound
garlic clove
salt and pepper
1 c
heavy cream
bunch of chives, optional
5 tsp
balsamic vinegar

How to Make Potato Soup with Kale & Bacon


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

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About Potato Soup with Kale & Bacon

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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