POTATO KALE SOUP
Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces.
Provided by WiGal
Categories Greens
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry kale.
- Microwave bacon until crisp, set aside until end.
- In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
- Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
- Meanwhile, remove ribs of kale and chop.
- Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
- Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
- Add half and half.
- Stir in crumbled bacon, serve.
- NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.
Nutrition Facts : Calories 449.6, Fat 15, SaturatedFat 5.1, Cholesterol 33.2, Sodium 694.3, Carbohydrate 62.6, Fiber 8.2, Sugar 3.5, Protein 18.1
POTATO SOUP WITH KALE & BACON
Steps:
- 1. Peel potatoes and put in a pot with enough cold, salted water to cover.
- 2. Cover and bring to a boil.
- 3. Lower heat, uncover, and simmer until done, about 25 minutes.
- 4. Drain, reserving the cooking liquid.
- 5. Break up potatoes with a potato masher; they should be lumpy, not smooth.
- 6. Cook the bacon until crisp.
- 7. Drain and chop.
- 8. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.
- 9. Stem and chop the kale.
- 10. Mince the garlic.
- 11. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute.
- 12. Season with salt and pepper and transfer to a bowl.
- 13. Repeat with remaining kale and garlic, using the reserved bacon fat as needed.
- 14. Return all the kale to the frying pan and add the heavy cream.
- 15. Simmer over low heat until the kale is tender, about 10 minutes.
- 16. Mince the chives.
- 17. Recipe can be made to this point several hours ahead.
- 18. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot.
- 19. Add more cooking liquid or water if too thick.
- 20. Add kale mixture to the pot and bring to a simmer.
- 21. Season to taste with salt and pepper.
- 22. Pour into bowls and sprinkle with chives and bacon.
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
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