This comforting potato soup is a perfect blend of rustic charm and rich flavor. The base consists of boiled potatoes, which are lightly mashed to create a thick, velvety broth. Crispy bacon adds a smoky, salty crunch that contrasts beautifully with the earthy sweetness of the potatoes. Kale is wilted in bacon fat, providing a nutritious boost and a vibrant green color. Finished with a touch of cream and fresh herbs, this soup is ideal for chilly evenings or as a satisfying main course. It’s simple to prepare using pantry staples, making it a reliable favorite for weeknight dinners. The combination of textures and flavors makes every spoonful deeply satisfying.
Potato Soup With Kale & Bacon
Description
This comforting potato soup is a perfect blend of rustic charm and rich flavor. The base consists of boiled potatoes, which are lightly mashed to create a thick, velvety broth. Crispy bacon adds a smoky, salty crunch that contrasts beautifully with the earthy sweetness of the potatoes. Kale is wilted in bacon fat, providing a nutritious boost and a vibrant green color. Finished with a touch of cream and fresh herbs, this soup is ideal for chilly evenings or as a satisfying main course. It&# 226;ÂÂs simple to prepare using pantry staples, making it a reliable favorite for weeknight dinners. The combination of textures and flavors makes every spoonful deeply satisfying.Ingredients
Directions
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Peel the potatoes and place them in a large pot. Cover with cold salted water.
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Bring the water to a boil, then reduce heat to low. Simmer uncovered until the potatoes are tender, about 25 minutes.
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Drain the potatoes, reserving about 4 cups of the cooking liquid.
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Return the potatoes to the pot and mash them roughly with a potato masher, leaving them somewhat lumpy.
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While potatoes cook, fry the bacon in a large skillet over medium heat until crisp.
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Remove bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet.
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Stem and chop the kale. Mince the garlic cloves.
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Add half the kale and half 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 minute. Transfer to a bowl.
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Repeat with the remaining kale and garlic, adding more bacon fat if necessary.
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Return all the sautéed kale to the skillet. Add heavy cream (if available) or just use the reserved potato liquid for a lighter version.
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Simmer the kale mixture on very low heat for 10 minutes until tender.
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Add the reserved potato cooking liquid and chicken stock (if available) to the mashed potatoes to reach a soup consistency.
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Stir the kale mixture and crumbled bacon into the potato soup.
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Bring the soup to a gentle simmer. Season with balsamic vinegar, salt, and pepper to taste.
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Garnish with minced chives or green onions 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: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if the soup thickens too much.
Substitutions: For a vegetarian version, omit the bacon and use olive oil for sautéing the kale. Add nutritional yeast or smoked paprika for a smoky depth. You can substitute chicken stock with vegetable broth.
Tips: Do not over-mash the potatoes if you want a chunky texture. If the soup is too thick, add more reserved potato water or stock. The kale can be substituted with spinach or collard greens.
