We had some potatoes in the cupboard that needed to be used so I decided to cook this meal for dinner. I made the soup on Sunday so that it would be ready on Monday when we got home from school. It was another delicious recipe that I found it in the Food Network magazine. We may not get the channel on our television but the magazine is definitely a source of easy and tasty recipes! The recipe was Kale-Potato Soup.

First, cook 3 slice of bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.Add about 2 pounds of diced potatoes and 1 thinly sliced leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add 2 cloves of minced garlic, 1 teaspoon of chopped fresh rosemary, and 1/2 teaspoon of dried thyme along with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add 4 cups of chicken broth and 4 cups water and bring to a simmer. Cover and cook for about 15 minutes or until the potatoes are soft. Add about three-quarters of 1 bunch of chopped kale to the soup and continue cooking, covered, until the kale wilts, about 5 minutes. Stir in 1/2 teaspoon of Worcestershire sauce.

Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.

Thin 1 tablespoon of sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth and reheat if needed. Serve the soup topped with the sour cream, the kale chips, bacon pieces and 2 tablespoons of chopped smoked almonds if available.

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