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.
