Kale-Potato Soup with Bacon

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.