Sunday, February 1, 2015


I picked this recipe for the blog this week because we are deep in the throws of winter here and this savory, inviting, colorful soup is a bright spot in the monochromatic world of winter.  It not only has vibrant color but an explosion of flavors that will blast away the winter blues.  Where we live we are experiencing 10+ inches of snow.  Soups like this one keep us going strong.  Olivia made this last week and it was a big hit with her husband.

If you haven't experimented much with kale you really should.  I think some people think just because it is a leafy, green vegetable and good for you that it couldn't possibly be good.  There are numerous delicious ways to incorporate it into your diet.  If you haven't tried it yet, let this be your first time.  You won't be sorry!


3 slices bacon, chopped
4-5 medium sized Yukon gold potatoes, 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

3 green onions, chopped

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 the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.

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, green onions, bacon and almonds.

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