A few years ago, I went for lunch at the restaurant in the Hotel I was staying at, in Vancouver, Canada. I was planning on just getting a salad. Instead, I saw a Kale Potato Soup on the menu and ordered that, instead of a salad. Whoa. Good move. So awesome! I took a shot in the dark and asked if I could have the recipe. Guess what? They gave me a copy!! Now, this was a recipe for a monstrous-sized batch of soup and so, in addition to paring it down, I put in a few of my own touches, such as using leeks instead of onions … The final product is … whoa … so good!
Two Leeks, just the white part, chopped
6 slices of bacon
3 large, idaho potatoes, peeled and chopped
1 Tablespoon fresh thyme leaves, chopped
2 cloves garlic, chopped
2 bunches of Kale, de-stemmed and torn into pieces
Two 32 ounce containers of chicken broth
salt and pepper
creme fraiçhe for garnish
Cook bacon. Remove bacon from soup pot, chop and reserve. Cook leeks and garlic in bacon fat. Add potatoes and toss. Cook for 3 minutes. Add thyme and several grindings of sea salt and pepper. Add chicken broth. Add kale leaves.
Simmer soup for two hours. The potatoes will be completely softened and easy to puree at this point.
You can use either an immersion tool to puree the soup, or a blender.
If using a blender, fill only half way with hot soup, otherwise it will end up on your countertop. Once blended till smooth, add pureed soup to a large bowl. Add each batch of blender pureed soup to the bowl. When finished, mix well. Fold in chopped bacon. Top each serving with a dollop of creme fraiçhe.
I also love having this soup with warmed-up pita bread on the side ... heavenly comfort food ...
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