Chunky Potato and Kale Soup

Serves 4

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

To the drippings, add leeks and fennel and cook until soft and translucent, about 8-10 minutes.

Step 3

Stir in garlic and cook 1 minute more.

Step 4

Add in fennel seeds and coriander and stir to coat.

Step 5

Toss in potatoes. Season with salt and pepper to taste.

Step 6

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.

Step 7

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.

Step 8

Stir in fresh parsley and dill. Season with more salt and pepper if needed. I like a good amount of black pepper in this!

Step 9

Serve topped with a squeeze of lemon, pecorino cheese, a drizzle of EVOO, more fresh herbs, and some of the reserved pancetta.*

Step 10

Add a slice of sourdough on the side as well for a delicious meal!

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