Potato Kale Soup

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  • 1 1/2 Pounds Russet Potatoes, Peeled and Diced Medium
  • 1 Pound Bacon, Chopped
  • 1 Onion, Diced Small
  • 12 oz Chopped Kale
  • 2 Tbsp Butter
  • 1/2 Cup Flour
  • Salt and Pepper
  • 1 Quart Heavy Cream
  • 1 Quart Chicken Stock
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary


Boil the potatoes until fork tender, drain and set aside.

While the potatoes are cooking, cook the bacon and onions in a large pot. Sautee for about 10minutes and drain the mixture. Add the bacon and onions back to the pot along with the kale. Sautee for another 5 minutes. Season with salt and pepper and add in the butter and flour. Stir until smooth and slowly add in the cream and stock. Stir often and bring to a simmer, stirring up the bottom. Add herbs and the potatoes and check to taste if you want more salt.

Serve and enjoy!