PB&K Soup


PB&K Soup

PB&K Soup

A change-up to a classic!


  • 3 slices crispy cooked bacon, crumbled (reserve 2 tablespoons of the bacon fat)
  • 2 celery stalks, chopped
  • 1 small onion, diced (about 3/4 cup)
  • 2 cups diced potatoes
  • chicken stock to cover (about 3 1/2 cups)
  • 1 medium carrot, peeled and diced
  • 1/4 cup chopped kale
  • 1/4 to 1/3 cup milk (whole or 1 percent) or half and half
  • salt and pepper to taste


  1. In a large pot over medium heat, sweat the celery and onions in 2 tablespoons of the bacon fat.
  2. Add the potatoes, and cook for another 2 minutes.
  3. Stir in enough chicken stock to cover the potatoes by at least an inch.
  4. Add 1/4 teaspoon ground pepper.
  5. Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, stirring occasionally.
  6. Puree to desired consistency.
  7. Add the kale and carrot. Cook over medium heat until tender.
  8. Stir in the milk and bacon. Heat through, stirring frequently. Do not let it boil.
  9. Check seasonings and serve.


My preference is to use baking potatoes for this soup, but any kind will do--even sweet potatoes.

I used dehydrated kale, so I started my soup by soaking the kale in hot water.

If you don't have enough bacon fat for sweating, add cooking oil or butter.

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