Potato, Bacon, and Kale Soup

Recipe courtesy of Vines Of Virginia

THE INGREDIENTS

      • 9 Medium Size Red Potatoes
      • 2 Leeks
      • 1 Medium Yellow Onion
      • 3 Garlic Cloves
      • 8 Strips of Bacon
      • 1 Cup of Heavy Whipping Cream
      • 3 Cups of Unsalted Chicken Broth
      • 2-3 Cups of Fresh Kale
      • 1 Tbsp Red Pepper Flakes
      • 2 Bay Leaves
      • 1 Tbsp Dried Tyme
      • 1 Tsp Salt
      • 1 Tsp Pepper
      • 1 Tbsp Olive Oil
      • 1/2 Cup of Dry White Wine

THE PREP

Remove the bacon from the refrigerator and chop it into small bite size pieces. Set the bacon aside and let it reach room temperature while moving through next steps. I like to let my meat just reach room temperature; it cooks more evenly like that.

Begin by preparing the ingredients. Thoroughly wash all of the vegetables. Lightly scrub the potatoes to make sure they are good and clean since the skin will remain on them for this dish. As we all know, the skin is where all of the nutrients are, so want to retain all the good stuff. Don’t fuss with the leaks to much at this point, there will be another chance to get all of the grit & sand off of them once they are chopped.

Quarter the potatoes, chopped the garlic, dice the onion,  and slice the leaks using only the tender upper part. Discard the green part, it is tough and not edible. Chop the kale into nice size bites. Kale will cook way down, and I like to have some texture from the kale in the dish, so I enjoy it a bit larger.

NEXT STEPS

  • Place the potatoes potatoes on a baking sheet, add the olive and toss until all potatoes are well coated. Spread them in a single layer and place the pan in the oven. Roast the potatoes until they are just fork tender – remember, we will be cooking them more in the process and we want them to retain some of their texture.

  • Place a 8″ skillet on the stove top over medium heat and cook bacon until brown and crisp. When bacon is done remove it from the skillet and drain on paper towel.  Pour off 1/2 of the bacon grease in the pan and leave the other half to sauté the veggies.

  • Add the onion and garlic to the pan and sauté for 3 minutes and then add the leaks and sauté for another 2 minutes

  • Add the wine to the veggies and cook for 1-2 minutes then add the heavy creme, chicken broth, salt, pepper, and all seasoning. Bring the sauce to a boil and reduce heat to low and cover.

  • Remove the potatoes from the oven and allow them to cool to the touch. Once the potatoes can be handled, crush the potatoes. If you prefer to chopped the potatoes, that is perfectly fine. I find that crushing them with my hands gives them more of an uneven texture that lends fabulously to the dish, and helps the thickening process advance quicker.

LET’S FINISH IT

  • Add the kale, 1/2 the bacon and the crushed potatoes to the pan and simmer until kale is tender and soup thickens

TIME TO PLATE

  • Spoon the soup into bowls and garnish with the remaining bacon and a bit of dried parsley. If you want to add even more flavor, add some delicious shaved cheese of your choice. Be creative and enjoy.

  • Serve hot