Potato Soup With Kale And Bacon Recipes

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.

Steps:

• Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
• Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

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:

• 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.

Steps:

• Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
• Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.