1 ½lbs.yukon gold potatoespeeled and cut into 1 inch chunks
Kosher salt and black pepperto taste
5cupschicken brothor veggie
4sprigs fresh thymetied together with twine if you have it!
2bay leaves
5-6cupschopped tuscan kaleabout 1 bunch with stems removed
¼cupeach chopped fresh parsley and dillplus more for garnish if desired
Fresh lemonfor serving
grated pecorino romanofor serving
EVOOfor serving
Sourdough breadfor 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.