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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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. Other herbs, such as dill or parsley, can be substituted for the chives. A good quality chicken broth is essential to the delicate flavor of this recipe. Ingredients:
3 ounces bacon (about 3 slices), cut into 1/2-inch pieces |
1 medium onion , minced |
1 pound leeks , white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below) |
1 medium bunch kale (about 1 pound), thick stems trimmed and leaves chopped medium (about 4 cups) (see illustration below) |
2 medium garlic cloves , minced or pressed throught a garlic press (about 2 teaspoons) |
2 tablespoons unbleached all-purpose flour |
1/2 cup white wine |
4 cups low-sodium chicken broth |
12 ounces red potatoes (about 3 medium), cut into 3/4-inch chunks |
1/2 cup heavy cream |
salt and ground black pepper |
2 tablespoons minced fresh chives |
Directions:
1. 1. Cook the bacon in a large Dutch oven over medium-low heat until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
2. 2. Add the onion, leeks, and kale to the bacon fat in the Dutch oven and stir to coat. Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
3. 3. Stir in the wine, scraping up any browned bits, and simmer until it has thickened slightly, about 2 minutes. Stir in the chicken broth and potatoes and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
4. 4. Off the heat, stir in the heavy cream and season with salt and pepper to taste. Portion the soup into individual serving bowls and, before serving, sprinkle with the reserved crumbled bacon and chives.
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