Creamy Bacon Kale Potato Soup for A Rainy Day (or Any Day) - Slow Cooker Recipe
I used to not like Kale. I wouldn't say I hated it but I found it bitter and weird. I didn't understand why people liked it so much, but recently I was surprised to find that I have grown to love Kale. A few years ago we started making crispy kale chips (super easy) from purchases at farmer's market. From our recent stay in Ottawa, I really enjoyed Farm Boy's super tasty kale caesar salad so much so that I started to make kale salads at home.
I was craving hot soup during a stretch of rainy days in Edmonton. In a mission to "clear out the fridge" I did a quick inventory looking for ingredients to put into a soup. My eyes landed on the kale that had been sitting in the fridge for the past week and the last of the potatoes (some of which were sadly looking a bit suspicious). Combine the above with the bacon in our freezer we had a winning combination for soup!
I used the slow cooker function on our instant pot to make the soup but you can also do this as a pressure cooker or over the stove top as well.
Ingredients for Bacon Kale Potato Soup
- 1 package bacon (reserve 4-5 strips for soup topping)
- 1 onion; diced
- 3-4 cloves of garlic; diced
- 5 - 6 medium sized yellow potatoes; washed, peeled and cut
- 1 carton (900mL) no salt added chicken stock (6 cups)
- bundle of kale leaves; washed
- 1 cup of milk or cream (optional)
Directions for Bacon Kale Potato Soup
- Prep ingredients. Wash, peel and cut potatoes. Dice garlic and onions.
- Prep kale leaves by cutting off the hard stems and keeping only the leaves. Wash and dry kale leaves.
- Turn on the saute mode of the Instant Pot and place 6-7 strips of bacon inside. If making this recipe on the stove top, use a heavy bottomed dutch oven or similar. Remember to reserve a few pieces to cook later.
- Saute until the bacon is partially cooked and then add in the diced onions and garlic.
- Continue stirring until the bacon pieces are cooked and the onion has browned (about 8 minutes).
- While still on saute mode, add in the potato pieces and stir for a minute.
- Turn off saute mode and add in the chicken stock.
- Switch to slow cook mode and allow the soup to slow cook for 8 hours.
- pressure cooking: use the pressure cook mode and pressure cook the soup for approximately 12 minutes. Allow to naturally release.
- stove top: turn element to high and then once the soup bubbles turn down to a simmer. Allow soup to cook uncovered on the stove top for at least an hour or until the potatoes have softened. Stir occasionally. Use a fork to check softness.
|one of the biggest wheel thrown bowls I have made so far! Isn't it lovely?|
We paired our Creamy Bacon Kale Potato Soup with some homemade mushroom arancini. You can find the recipe for my arancini here.
|Crispy Mushroom Arancini sitting in one of my wheel thrown pots.|