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-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
POTATO SOUP WITH KALE AND BACON
Steps:
- Peel potatoes and put in a pot with cold, salted water to cover. Cover pot and bring to a boil. Lower heat and simmer, uncover, and cook until done, about 25 minutes. Drain, reserving cooking liquid. Break up the potatoes with a potato masher (they should be quite lumpy, not smooth). Meanwhile, cook the bacon over low heat until crisp, turning often. Drain and chop into ½ inch chunks. Pour off all but 2 tablespoons of the bacon fat, and, reserve extra fat. Stem and chop the kale. Mince the garlic. Put half the kale and half the garlic into the frying pan. Season with salt and pepper and cook over medium heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat using more bacon fat as needed. Return all kale to the fry pan and add the heavy cream. Simmer over very low heat until the kale is tender, about 10 more minutes. Combine potatoes with about 3 cups of the potato cooking liquid and 1 cup of the chicken stock. Add more stock if needed to get a good consistency. Add kale mixture (with the bacon) to the pot and bring to a simmer. Season to taste with the vinegar and salt and pepper. This is up to you as to how much vinegar you use. Mince the chives or green onions and place in an extra bowl to top the soup.
Nutrition Facts :
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
KALE WITH BACON
The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.
Nutrition Facts :
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.
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5/5 (4)Estimated Reading Time 2 minsServings 6Total Time 1 hr 5 mins
- Add the diced bacon to a large enameled cast iron dutch oven. Cook over medium-high heat until nice and crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and let cool on a paper-towel lined plate.
- Next, add the uncooked Italian sausage to the dutch oven. Use a spatula to break up the meat, and let it cook until well browned and broken up into small pieces, about 10 minutes. Use a slotted spoon to remove the sausage to a bowl, and set aside for later.
- Add the diced onion to the dutch oven, and let cook in the bacon/sausage fat until softened and just lightly golden, about 8 minutes.
- Add the garlic, salt, pepper, and oregano to the dutch oven and let cook for a minute or so until fragrant.
CREAMY POTATO KALE SOUP RECIPE - PINCH OF YUM
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4.7/5 (63)Total Time 40 minsCategory DinnerCalories 214 per serving
- Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
- Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
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