Wednesday, October 11, 2006
Potato, Leek, and Kale soup
Perfect for sharing around the table on a dreary evening, this soup is thick, hearty, easy, and absolutely scrumptious. Trust me, you need to try it.
Although we LOVE bacon, we rarely indulge in it. This recipe we can eat without guilt, however. HOW can you feel guilty when eating KALE?!
Make sure you make enough for leftovers. They are even better. Oh, be sure to use your largest skillet, too.
- 8 potatoes, peeled and cubed
- 3 leeks, thinly sliced
- 1 bunch kale, ribs removed, and cut into bite size pieces (I do this by cutting out the ribs with kitchen scissors, taking a large handful, and snipping off little bits into a bowl)
- 1 pound bacon
- 5 cups chicken broth
In a large stockpot, boil cubed potatoes in chicken broth until tender.
Meanwhile, cook bacon in your largest skillet over medium high heat until crispy.
Remove bacon, reserving 3 Tablespoons grease, and set aside.
Sautee the chopped kale and leeks in the bacon grease for 8-10 minutes. Your skillet will be VERY full, but it will reduce in size after a few minutes.
Mash a few potato chunks against the side of the pan with your spoon to thicken the broth.
Crunch bacon into small pieces between 2 paper towels. (Or you could snip into small pieces before cooking.)
Stir bacon, kale, and leeks into potato/broth mixture.
Serve piping hot with crusty rolls, and a delicious salad.
Optional: If you happen to have heavy cream on hand, adding up to one cup at the very end makes it deliciously creamy. If you do not have it, do not fret! It is scrumptious either way!