Baby Red Baked Potato and Kale Soup with Bacon
What to do when you’ve a basket of baby red potatoes waiting to be used up?
How about cooking up a nice sized pot filled with Baby Red Baked Potato and Kale Soup with Bacon?
Having gotten behind on things over the past few weeks (ahem, OK a little longer) I’d had a few pounds of baby red potatoes seemingly screaming at me, ‘you better use me up or you’ll be sorry.’ Yes, that from the bursting second level of the black metal triple tiered basket set in a visible corner of my kitchen always host to some array of vegetables. So the other night I did, use up those few pounds of baby red potatoes, that is, and so I wasn’t sorry, especially because I hadn’t been expecting that nights dinner to turn into a must share recipe post. Don’t you just love it when a non-plan comes together?
- 3 pounds baby red potatoes
- 7-8 tablespoons butter, separated
- 1 medium sized onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 2 cups milk
- 4 cups chicken stock, little extra for thinning, if preferred
- 1 1/2 cups cooked chopped kale (around 15 leaves)
- 6-7 slices bacon
- 2 cups Gouda cheese, shredded (other melting cheeses may be used, cheddar, jack, havarti)
- 2 tablespoons coarse kosher salt, more or less to taste
- few grinds or more fresh cracked pepper
- Preheat oven to 375 degrees. Remove any tough stems from kale leaves. Cook kale in a small pot of well salted boiling water for a minute or two, drain, rinse with cool water, squeeze dry then chop, set aside. Cook bacon until crisp, remove onto paper toweling to remove excess grease then chop, set aside. Pierce clean red potatoes all around using a fork, place onto a baking sheet. Bake potatoes until very tender all the way through around 35-45 minutes. Meanwhile, melt 3 tablespoons butter in a soup pot, tumble in the onions and cook for 7 minutes on low temperature until softened, scrape in the garlic, cook another 2 minutes, sprinkle over the flour, increase heat to medium low, stir constantly and cook another 2-3 minutes, pour in the milk a little at a time, continuing to cook as it thickens up a bit. Remove 2 ladles of the hot milk mixture to a bowl when the potatoes are done, immediately cut potatoes into quarters and working in two batches place half of the cut potatoes into the fitted bowl of a food processor along with 2 tablespoons butter and half of the hot milk from the bowl, wiz well until smooth, transfer potato mixture to the pot and finish the second batch of potatoes in the same way adding another 2 tablespoons butter with the remaining milk then transferring to the soup pot. A little at a time, pour in the chicken stock stirring well to incorporate between each addition.Stir in the kale and chopped bacon and continue simmering soup on very low heat for another fifteen minutes stirring occasionally. Add a little extra chicken stock if desired for thinning, stir, add in the salt and pepper, stir, simmer a few minutes, check seasoning, adding more salt and pepper to taste if desired. Serve soup hot straight away.