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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 175
% Daily Value**
Total Fat 4g
6%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 13mg
4%
Sodium 70mg
3%
Total Carbohydrate 31g
10%
Dietary Fiber 2g
8%
Sugars 4g
Protein 4g
Vitamin A  54%Vitamin C  60%
Calcium  5%Iron  4%
Potassium  17%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Potato Soup with Kale and Bacon

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

3/4 Pound Bacon slices Chopped
1 Cup Heavy Cream plus
1 Clove Of Garlic smashed
2 Pounds Potatoes boiling
5 Teaspoons Balsamic Vinegar (up to 2)
1 Bunch Kale (about 1 pound)
1 Bunch Chive (opt)
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Directions:

1. Peel potatoes and put in a pot with enough cold, salted water to cover.

2. Cover and bring to a boil. Lower weat, uncover, and simmer until done, about 25 minutes.

3. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth.

4. Cook the bacon until crisp. Drain and chop.

5. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.

6. Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute.

7. Season with salt and pepper and transfer to a bowl.

8. Repeat with remaining kale and garlic, using the reserved bacon fat as needed.

9. Return all the kale to the frying pan and add the heavy cream.

10. Simmer over low heat until the kale is tender, about 10 minutes.

11. Mince the chives. Recipe can be made to this point several hours ahead.

12. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot.

13. Add more cooking liquid or water if too thick.

14. Add kale mixture to the pot and bring to a simmer.

15. Season to taste with salt and pepper. Pour into bowls and sprinkle with chives and bacon.

Comments on Potato Soup with Kale and Bacon Recipe:

Michael W. - January 05, 2013
Missing the instructions for "Balsamic Vinegar", plus misspelled "heat" in step 2.
Posted by a Visitor - June 29, 2010
what about the balsamic vinegar?
Comment Here:
Dietary Notes:
This recipe is very low-sodium with 70.25mg per serving and low-cholesterol with 13.25mg per serving

This recipe is high in Vitamin A with 54% of your daily recommended intake per serving. This recipe is high in Vitamin C with 60% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Garlic, Beef, Vinegar allergies.
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