Chunky Potato and Kale Soup — Cafe Hailee

Name: Chunky Potato and Kale Soup — Cafe Hailee
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
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, grated pecorino romano, and EVOO, for serving; Sourdough bread, for serving