| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 slices bacon, chopped
- 1 3/4 pounds Yukon gold potatoes (about 3), peeled and diced
- 1 leek (white and light green parts only), halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary and/or thyme
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- 1 medium bunch kale, stems removed, leaves chopped (about 10 cups)
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sour cream
- 2 tablespoons chopped smoked almonds
Instructions
- Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
- Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
- Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.
Nutrition Facts
| Calories | 416 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 20 milligrams |
| Sodium | 509 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
Reviews
After reading reviews, I doubled the bacon fat and omitted the water altogether. It’s about as good as it’s going to get. My husband was a big fan while I thought it was okay. The bacon flavor made it through and the consistency was what I would expect.
What is this, water soup? I wish I had read the reviews before I made it, definitely agree it’s way too thin, and the flavor is incredibly muted.
Been making this recipe since it came out in the magazine several years ago. It’s fantastic! The depth of flavor and the warm comfort level of this soup is incredible. My girls ask for it as soon as it gets cold out. Great to have on hand as a snack too… really love this recipe.
This was a terrible recipe ! Turned out totally wrong following the recipe completely! Don’t recommend it at all!
Great, healthy recipe! I didn’t add bacon, which I think would have added an extra depth of flavor, but the flavors were all still really good. I also used dried rosemary instead of fresh and only put in 4 cups of chicken broth. I used this as a side dish to grilled chicken and together it was a filling, delicious meal. The only issue I had was that the kale chips immediately became soggy and chewy when they were topped on the soup (very good on their own though).
Were the directions supposed to read “OR 4 cups of water” vs. “AND 4 cups of water?”
I too was a little concerned about the water; but the soup was pretty amazing. I used three slices of thick sliced hickory smoked bacon and had the rest of the ingredients in my garden. I did add a little more garlic and fresh thyme and rosemary. Definitely will make again! I did crumble the kale chip this was good and used smokey seasoning on them when I broiled them.
I just finished making this soup and I am so disappointed!! I would expect a much better recipe from Food Network. I followed it to the letter and as I was adding the 4 cups of water after the 4 cups of chicken broth I was having second thoughts but hey, this Food Network. I think the 4 cups of water is in error and I hope that people trying this recipe read the reviews first. So disappointed
My new comfort food soup. Sooooo delicious. The Krispy kale and bacon gave it that special touch. I used goat cheese instead of the sour cream. Yum! Thanks food network!
Meh. I was unimpressed. The flavors were okay (I did not use water – I used all homemade chicken broth), but it just didn’t do much for me. My 1-year old loved the soup, though. She ate all our leftovers, mixed with a little Greek yogurt.