Winter Leek, Potato and Kale Soup

 “Baby it’s cold outside”….No, it’s not too early to start singing Christmas carols.

But it really is cold outside.

It hits me like this every year…I’m talking about the cold.  Some years, I can actually make myself believe that winter may pass us by this year.

I know.
We live in Canada.
I get it.
A girl can always dream, no?
After all, can’t we find some good in this global warming thing?

But, I guess there is no getting around it…it’s gonna snow…and it did.  Not that much, but enough to make the temperature dip below minus 15 with the wind chill (by the way, that’s just not right).

So what good can come of this?
I’ll give you skiing (although I’m not a fan because I suck at it).
But how about soup?  Soup is a good thing!

I made this soup with leeks from my garden…which makes me think of summer…which makes me warm…which makes me happy.

This is an easy, hearty dish that you can make with stuff you have on hand (my leeks were frozen but leeks keep well in your crisper…kinda like celery).  Try it soon and let me know if it warms your tummy like it does mine!
And, check out my tips tab for cleaning leeks and my ingenious way of freezing leftover soup!

Ingredients:
4- slices of bacon
2 tbsp unsalted butter
2 c finely sliced leeks (all of the white part and some of the green)
2 large onions (about 2 1/2 cups)
2 stalks of celery, chopped
1 tsp oregano
salt and pepper to taste
5-6 c chicken stock
2-3 potatoes (about 2-3 cups), peeled and diced
handful of kale
1/4 c whipping cream, optional

Toppings (optional):
goat cheese
chives


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1.  Get all your stuff ready…notice the bacon rolls?  If you missed that post, check out my tip about storing bacon under my “tips” tab!

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2.  In a soup pot, fry the bacon until crispy (about 5 minutes).  Remove the bacon and set aside.

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3.  Add the butter and stir into the bacon fat (I never said it would be low in calories)

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4.  Add the leeks, onions (I used red, but you can use whatever you have), and celery; cook until wilted and slightly browned (around 10-15 minutes).

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…like this

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5.  Add the potatoes and stock;  season well (oregano, salt and pepper) and cook covered for about 15 minutes.

 

6.  Add the kale…you can use spinach or any other green you have hanging out in your fridge (or you can leave it out…but it’s so good for you!).

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7.  Using an immersion blender, puree the soup so there is still some chunky pieces (it makes the soup feel more rustic to me).  Alternatively, you can use a blender; just use the pulse button so you don’t make it completely smooth.
If you are using the cream, add it now (makes it taste really rich but you can totally leave it out if you are watching you waistline…oh ya, can I remind you that we started with bacon fat and butter?  Just sayin’….); simmer for a few minutes (but don’t bring it to a boil).

8.  Pour the soup into some nice bowls; top with crumbled goat cheese, the bacon from the start of the recipe and some chives to make it look pretty.”Baby it’s cold outside”…bring it on!!

leek, potato and kale soup with bacon

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