Leek, Potato and Kale Soup
This tummy warming soup hits the spot on a cold winters night!!
Servings: 6
Ingredients
- 4 slices bacon
- 2 tbsp unsalted butter
- 2 cups finely sliced leeks all of the white part and some of the green
- 2 large onions, minced about 2 1/2 cups
- 2 stalks of celery, chopped chopped
- 1 tsp oregano
- salt and pepper to taste
- 6-8 cups vegetable stock I like mushroom broth but you can also use chicken or beef
- 2-3 potatoes about 2-3 cups, peeled and diced
- handful of kale see note
- 1/4 cup whipping cream optional
Toppings (optional):
- aged cheddar goat cheese or feta
- chives
- herbed oil
Instructions
- In a large pot, fry the bacon until crispy (about 5 minutes) and remove from the pot; set aside
- Add the butter into the bacon fat and continue to cook until melted (I never said this was low fat!).
- Add the leeks and onions and cook until softened and slightly browned.
- Add the broth, potatoes and oregano and cook until the potatoes are tender (about 15 minutes); add the greens and warm through.
- Once the potatoes are soft, use an immersion blender to make it smooth (I like the soup to have a few lumps because it feels more rustic to me). Alternatively, you can use a blender; just use the pulse button so you don't make it completely smooth.
- Pour the soup into some nice bowls; top with crumbled cheese, the bacon and some chives to make it look pretty and some delicious oil if you have some!
Notes
If you are using the cream, add it after using the immersion blender (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). You can use frozen leeks, celery and greens (like I did in the video).