Description
A cozy pot of leeks, potatoes, and kale simmered in stock with a Parmesan rind and a little bacon for depth.
Ingredients
Scale
- For the soup:
- 1 lb (450 g) baking potatoes, peeled and coarsely chopped (Yukon Gold or russet)
- 1 lb (450 g) leeks, white and light green parts only, sliced and rinsed well
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 slices bacon, diced
- 1 Parmigiano?Reggiano rind (optional but recommended)
- 1 small bunch kale, stems removed, chopped
- 2 tablespoons olive oil
- 1 qt (1 L) chicken stock (or vegetable stock)
- 1 qt (1 L) water (as needed to thin)
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- To finish:
- 2 tablespoons chopped parsley or chives (optional)
- Lemon wedges (optional)
Instructions
- Render bacon: In a large pot over medium heat, add olive oil and bacon. Cook 5–7 minutes until bacon renders and edges begin to crisp.
- Sweat aromatics: Add leeks, celery, garlic, and potatoes with a pinch of salt. Cook 6–8 minutes, stirring, until leeks are translucent.
- Simmer: Add chicken stock, 2 cups (480 ml) water, Parm rind, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook 18–22 minutes until potatoes are tender.
- Add greens: Stir in kale and simmer 3–5 minutes until wilted and tender. Remove Parm rind and bay leaf.
- Finish & season: Adjust with more water to preferred thickness. Season with salt and black pepper. Brighten with a squeeze of lemon if desired.
- Serve: Ladle into bowls and top with chopped parsley or chives.
Notes
- Vegetarian: omit bacon and use vegetable stock; start with 2 tablespoons olive oil and add a pinch of smoked paprika for depth.
- For a creamier texture, mash some potatoes in the pot or blend half the soup and return.
- Leeks can be sandy—wash slices thoroughly in a bowl of water before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups (350 g)
- Calories: 220
- Sugar: 5
- Sodium: 620
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 10