Potato Kale Soup

Recipe by WiGal
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry kale.
  • Microwave bacon until crisp, set aside until end.
  • In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
  • Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
  • Meanwhile, remove ribs of kale and chop.
  • Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
  • Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
  • Add half and half.
  • Stir in crumbled bacon, serve.
  • NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.
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