Chunky Potato and Kale Soup

Name: Chunky Potato and Kale Soup
Cuisine: European, Mediterranean
Ingredients: 1 tsp olive oil; 3 oz pancetta (diced); 3 leeks (trimmed, cleaned and thinly sliced); 1 large bulb fennel (cored and diced); 5 garlic cloves (minced); 1 tsp fennel seeds; 1 tsp ground coriander; 1 1/2 lbs. yukon gold potatoes (peeled and cut into 1 inch chunks); Kosher salt and black pepper (to taste); 5 cups chicken broth (or veggie); 4 sprigs fresh thyme (tied together with twine if you have it!); 2 bay leaves; 5-6 cups chopped tuscan kale (about 1 bunch with stems removed); 1/4 cup each chopped fresh parsley and dill (plus more for garnish if desired); Fresh lemon (for serving); grated pecorino romano (for serving); EVOO (for serving); Sourdough bread (for serving)

10 steps

Serves 4

Updated at: Thu, 21 Nov 2024 09:53:42 GMT

Ingredients

4 servings

1 tspolive oil

3 ozpancetta

diced

3leeks

trimmed, cleaned and thinly sliced

1 bulbfennel

large, cored and diced

5garlic cloves

minced

1 tspfennel seeds

1 tspground coriander

1.5 lbsyukon gold potatoes

peeled and cut into 1 inch chunks

kosher salt

black pepper

to taste

5 cupschicken broth

or veggie

4 sprigsfresh thyme

tied together with twine if you have it

2bay leaves

5 cupstuscan kale

chopped stems

¼ cupfresh parsley

chopped

dill

plus more for garnish if desired

Instructions

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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