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
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.
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