Kale Bacon And Potato Soup Recipes

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

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.

Steps:

• Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
• Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
• Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
• Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

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.