Creamy Potato Soup with Kale and Bacon

Ingredients:

• 800 g peeled and diced potatoes
• 1 medium bunch kale, leaves chopped, stems removed (about 10 cups)
• 3 slices of bacon, chopped
• 1 leek (white and light green parts), halved lengthwise and thinly sliced
• 2 finely chopped garlic cloves
• 1 teaspoon chopped rosemary and/or thyme
• 4 cups chicken broth
• 0.25 tsp Worcestershire sauce
• 1 tbsp. l. olive oil
• 1 tbsp sour cream
• 2 tbsp chopped smoked almonds

Preparation:

1. Cook the bacon in a large Dutch oven or skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
2. Add the potatoes and leeks to the same pan and cook, stirring, until the onions are slightly softened. Add the garlic, rosemary, and thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Cook, stirring, until the vegetables are lightly toasted, about 2 minutes.
   
   Add chicken broth and 4 cups water and bring to a boil; cover and simmer for 15 minutes. Add about three-quarters of the cabbage; continue cooking, covered, until the cabbage is wilted, about 5 minutes. Add the Worcestershire sauce and stir.
3. Meanwhile, preheat the grill. Toss the remaining kale with olive oil on a baking sheet and season with salt and pepper. Grill until crisp, about 3 minutes.
4. Dilute the sour cream with a small amount of water. Working in 3-4 batches, puree the soup with a blender until smooth; reheat if necessary. Serve garnished with sour cream, kale chips, bacon, and almonds.
   
   Puree recipe Potato soup with cauliflower.