A stick-to-the-ribs soup ideal for after skating or boarding, with a creamy texture due to the pureed potatoes.
- 2 T canola or olive oil
- 2 cloves garlic, minced
- 1 med yellow onion, chopped
- 2 carrots, chopped
- ½ pkg smoked bacon, chopped
- 4 c chicken broth or water
- 2 c water
- 1 bag sm potatoes (or about 3-5 large russets)
- 1 bunch kale, leaves washed and shredded, stems chopped finely
- sea salt and fresh-cracked pepper
Cook garlic, onion and carrot in oil over medium low heat, stirring, until the vegetables are soft and onion is translucent. Add stock and potatoes and cook until potatoes are almost tender. While the potatoes are cooking, cook the bacon in a skillet over moderate heat until just crisp. Drain well and reserve. Add kale to the potatoes and simmer for about 10 minutes, or until the potatoes are tender. You can leave chunky or purée using an immersion blender. Check for seasoning. Serve hot with the bacon crumbled over.
Serves 4-6.