This rustic potato soup is the epitome of comfort food, blending creamy potatoes with savory bacon and earthy kale. The dish strikes a perfect balance between rich, velvety textures from the heavy cream and the slight crunch of crispy bacon bits. A splash of balsamic vinegar adds a surprising brightness that cuts through the richness, while fresh chives provide a mild oniony finish. Ideal for chilly evenings or as a satisfying main course, this soup is simple enough for weeknight dinners yet impressive enough for guests. It’s a warming, nourishing bowl that feels like a hug in a mug, making it a staple for cold-weather cooking.
Potato Soup With Kale And Bacon
Description
This rustic potato soup is the epitome of comfort food, blending creamy potatoes with savory bacon and earthy kale. The dish strikes a perfect balance between rich, velvety textures from the heavy cream and the slight crunch of crispy bacon bits. A splash of balsamic vinegar adds a surprising brightness that cuts through the richness, while fresh chives provide a mild oniony finish. Ideal for chilly evenings or as a satisfying main course, this soup is simple enough for weeknight dinners yet impressive enough for guests. It&# 226;ÂÂs a warming, nourishing bowl that feels like a hug in a mug, making it a staple for cold-weather cooking.Ingredients
Directions
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Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with cold, salted water.
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Bring the water to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until potatoes are tender, about 20-25 minutes.
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Drain the potatoes, reserving about 4 cups of the cooking liquid. Return potatoes to the pot and mash them coarsely with a potato masher, leaving some chunks for texture.
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While potatoes cook, place bacon slices in a large skillet over medium-low heat. Cook until crisp, turning occasionally, about 8-10 minutes.
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Transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet.
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Chop the cooked bacon into 1/2-inch pieces and set aside.
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Remove stems from the kale and chop the leaves roughly. Mince the garlic cloves.
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Add half of the kale and half of the garlic to the hot skillet with the bacon fat. Season with salt and pepper.
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Sauté over medium heat until the kale is wilted, about 1-2 minutes. Transfer the mixture to a bowl.
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Repeat with the remaining kale and garlic, adding a bit more bacon fat if needed. Return all sautéed kale to the skillet.
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Pour the heavy cream over the kale in the skillet. Simmer over very low heat for 10 minutes until the kale is tender.
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To the pot with the mashed potatoes, add the reserved 3-4 cups of potato cooking liquid and enough chicken stock to reach your desired soup consistency.
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Stir the kale and cream mixture into the potato soup. Add the chopped bacon.
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Bring the soup to a gentle simmer. Taste and adjust seasoning with salt, pepper, and balsamic vinegar to your liking.
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Mince the chives. Ladle soup into bowls and garnish with fresh chives before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 677.3kcal
- % Daily Value *
- Total Fat 36.7g57%
- Saturated Fat 12.0g60%
- Cholesterol 39.2mg14%
- Sodium 1518.6mg64%
- Total Carbohydrate 47.5g16%
- Dietary Fiber 9.1g37%
- Sugars 2.3g
- Protein 39.4g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the soup has thickened.
Substitutions: For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock. You can also use olive oil or butter instead of bacon fat for sautéing the kale.
Tips: Do not boil the soup after adding the cream, as this may cause it to curdle. Keep the heat low when simmering the final mixture.
