I threw this soup together this past weekend because we've definitely hit soup weather in Alaska. Also, I've been trying to stretch our groceries out a bit longer if possible. Potato soup is a great way to do that. I had fresh kale and local carrots from our coop that we get produce boxes from (even in the winter, I love that). When I make soup I tend to do my own thing and throw in whatever I have on hand. This soup turned out quite delicious. Feel free to improvise with whatever you have in your house. And enjoy!
Potato Soup with Kale
4 slices bacon, cut into smaller pieces
1 Tb olive oil
3 Tb butter
1/2 onion, diced
3 carrots, diced
4 cloves garlic (I had small cloves, so adjust to your own taste)
rosemary, chopped (I also threw in a sprig or two extra, I do love rosemary)
7 small potatoes, cut into thin sliced half moons
3 Tb flour
4 cups stock (I used chicken, but vegetable would work fine)
3 cups water
1 bunch of kale, chopped (I had a smaller bunch, so use what looks right for you)
1 can white beans
1 cup whole milk (feel free to use whatever milk you keep in the fridge)
salt and pepper
grated parmesan
Heat a heavy bottomed pot over medium-high heat. Put the bacon slices into the pan and cook until crisp. Remove the bacon. If bacon fat scares you, feel free to drain it out of the pot before continuing. However, I love the extra flavor, so I leave it in. Add 1 Tb olive oil and 3 Tb butter. Then add the onions, carrots, garlic and chopped rosemary. Season with a little salt and pepper (my husband likes it peppery and so do I, so I go a bit heavy on the pepper). Sauté until softened. Then add the potatoes and stir.
Meanwhile, heat up the stock and water. Put the flour in next and stir it in with the vegetables until it starts to get golden. Stir in the stock slowly and continue to stir to avoid lumps. Once all the stock is incorporated, bring the soup to a boil. Add in the chopped kale (and extra rosemary sprigs if you are using them). Let simmer for about 10-15 minutes or until the potatoes are fork tender. Stir in the can of beans. Then add in the milk and bring back to a simmer. Taste the soup and adjust your seasonings.
Top each bowl of soup with the crispy pieces of bacon and a sprinkling of parmesan. Enjoy!
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