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