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Recipe for Potato and Kale Soup | Almanac.com

Potato and Kale Soup

Photo Credit
Gaus Alex/ShutterStock
Yield
6 servings
Category
Potatoes
Vegetables
Course
Soup
Sources
Yankee Magazine's Fruits of Fall 2000

Potato and Kale Soup
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We served this Potato and Kale Soup to the Almanac editors and everyone loved it! The soup is especially welcome in the winter months, when kale is at its peak.

See more of our favorite soup recipes!

Ingredients
4 strips bacon, diced
4 potatoes, peeled and diced
1 onion, chopped
5 cloves garlic, chopped
6 cups low-sodium chicken stock
2 cups firmly packed chopped kale leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions

In a soup pot, cook bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain.

Add potatoes, onions, and garlic to bacon drippings in soup pot and cook for 5 minutes. Add stock, kale, salt, and pepper and simmer for an hour, or until potatoes are soft.

Transfer soup to a blender or food processor and puree in batches. Return to soup pot and thin with stock if necessary.

Serve topped with bacon. 

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Comments

Donna (not verified)

1 year 9 months ago

Is there a sub for the bacon? We are vegetarians/vegan.

Janice (not verified)

6 years 4 months ago

A colleague made this and brought it to work one winter day and—wow! It is delicious, sooo thick (she has a super-high-speed blender), and smmoooooth! It's now high on my list of comfort foods!

Debbie Steves (not verified)

6 years 7 months ago

This is a fantastic recipe! I like that it does not include heavy cream in the recipe because I never have that around. The bacon gives it such a great flavor and the best part? My kids love it! I made a single batch the first time I tried it and it was inhaled! I now make it in double batches! I have searched all over the internet for this type of recipe and this is by far the simplest and most delicious! Thank you!