Return to Content

Potato and Kale Soup

Potato and Kale Soup
4 votes, 4.50 avg. rating (87% score)
by

Yield: 6 servings

Ingredients:

  • 4 strips bacon
  • 4 medium potatoes, peeled and diced
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 6 cups low-sodium chicken stock
  • 2 cups firmly packed chopped kale leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

Cook bacon until crisp in a large soup pot. Remove bacon strips with a slotted spoon and set aside. Lightly saute potatoes, onion, and garlic in bacon fat. Add stock, kale, salt, and pepper and simmer for an hour or until potatoes are soft. Mix soup in batches in blender until it is smooth. Return to pot and thin with stock or milk if necessary. Crumble bacon and sprinkle over soup as garnish.
Updated Tuesday, July 23rd, 2002

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111