Name: Kale-Potato Soup with Bacon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

Directions

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.

Photograph by Charles Masters

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Courtesy of Food Network Magazine