Potato, Leek, and Kale Soup
Ingredients
- 4 slices of bacon
- 1 medium onion chopped
- 1 large leek cleaned and chopped
- 3-4 garlic cloves minced
- 2 lbs. gold or red potatoes about 4 larger golden potatoes, chopped
- 4 cups of stock chicken or vegetable
- 1 cup of milk
- 4-6 cups of fresh kale chopped
- Salt + pepper
- Extra toppings: chives sour cream or Greek yogurt, cheese (optional)
Instructions
- Cook bacon in a large stockpot until crispy. Drain bacon on towels and set aside. Leave about 2 tbsp. of bacon fat in the stockpot. Add onion and leeks. Season with salt and pepper. Saute 3-5 minutes.
- Add garlic and golden potatoes and saute for an additional minute. Add stock and bring to a boil, then reduce heat to low-medium to simmer and cook for 20-25 minutes or until the potatoes can be easily pierced with a fork.
- Reduce heat to low, add milk, and puree using an immersion blender or transfer to a regular blender to blend in batches if needed.
- Stir chopped kale into to pureed soup in the stockpot and keep warm on low heat for additional 5-10 minutes or until kale is wilted.
- Serve with your favorite toppings.
Notes
To freeze this soup:
You can make the soup up to step 3 and puree the soup without the milk and the kale. Then, freeze for up to 3 months. When you rewarm the soup, you can add the milk, cook until slightly thickened, add the kale, and cook for additional 5-10 minutes.
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Nutrition
Calories: 283kcalCarbohydrates: 38gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 19mgSodium: 715mgPotassium: 1161mgFiber: 5gSugar: 8gVitamin A: 4797IUVitamin C: 59mgCalcium: 200mgIron: 3mg
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