Chunky Potato and Kale Soup
Serves 4
Equipment
- Large pot
- Slotted spoon
Ingredients
- 1 tsp olive oil
- 3 oz pancetta diced
- 3 leeks trimmed, cleaned and thinly sliced
- 1 large bulb fennel cored and diced
- 5 garlic cloves minced
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 ½ lbs. yukon gold potatoes peeled and cut into 1 inch chunks
- Kosher salt and black pepper to taste
- 5 cups chicken broth or veggie
- 4 sprigs fresh thyme tied together with twine if you have it!
- 2 bay leaves
- 5-6 cups chopped tuscan kale about 1 bunch with stems removed
- ¼ cup each chopped fresh parsley and dill plus more for garnish if desired
- Fresh lemon for serving
- grated pecorino romano for serving
- EVOO for serving
- Sourdough bread for serving
Instructions
- In a large pot over medium heat, add olive oil and pancetta and cook until the pancetta is rendered and crisp. Remove with a slotted spoon and set aside.
- To the drippings, add leeks and fennel and cook until soft and translucent, about 8-10 minutes.
- Stir in garlic and cook 1 minute more.
- Add in fennel seeds and coriander and stir to coat.
- Toss in potatoes. Season with salt and pepper to taste.
- Pour in broth and bring to a simmer. Add in thyme and bay leaves. Simmer on low until potatoes are soft, about 12-15 minutes.
- Remove thyme sprigs and bay leaves. Stir in kale and simmer another 5 minutes to wilt the kale. It’s ok if the potatoes break up slightly as you stir, this is by design. It will give a nice hearty texture to the soup.
- Stir in fresh parsley and dill. Season with more salt and pepper if needed. I like a good amount of black pepper in this!
- Serve topped with a squeeze of lemon, pecorino cheese, a drizzle of EVOO, more fresh herbs, and some of the reserved pancetta.*
- Add a slice of sourdough on the side as well for a delicious meal!
Notes
*if the pancetta is too cold when you are ready to eat, you can always reheat it in a pan or in the microwave.
Tried this recipe?Let us know how it was!
Such a tasty soup. I used jalapeno bacon since our market was out of pancetta and added leftover maitake in for kicks. Nice flavoring from the fennel and leeks, the toppers were perfect to elevate even more. Delicious!
** I love the servings adjustment on this site