Creamy and Crunchy Potato Soup

Creamy and Crunchy Potato Soup

Diamond Crystal Salt

"This creamy potato soup gets great flavor and texture from fresh herbs, bacon and sauteed kale."
Added to shopping list. Go to shopping list.

Ingredients

servings 288 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1397 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal(R) Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender.
  2. Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale.
  3. Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal(R) Kosher Salt and 1/4 teaspoon pepper. Remove from heat.
  4. Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste.
  5. Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon.
  6. Garnish with diced apples tossed with lemon juice, if desired.

Footnotes

  • Mary Ellen McGrath, Grand Prize and Soups/Stews Category Winner

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0