I love soup. Have I mentioned that?
Panera’s broccoli cheddar… a creamy bowl of tomato… clam chowder… bean and bacon… accompanied with bread, a gooey grilled cheese sandwich, or solo… I’ll make soup in the dead of winter when it’s suitable to the state of weather conditions, but as I've said before… I’m also the crazy one that enjoys hot liquid food in the summer.
I’m a soup junkie.
Usually when I’m in a soup state of mind, I tend to throw together an assortment of whatever I have on hand in my thimble-sized kitchen: broth, onion, carrot, lentils, and various other legumes and vegetables. However, I had a plethora of potatoes I purchased from Fresh Direct (more on that later), and I needed to use them up! I found a recipe on Food Network’s website and tweaked it a little bit based on what I already at home.
Potato, Pea & Kale Soup
Adapted from Food Network Kitchens
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 1 tablespoon garlic
- 3 cups chicken broth
- 1 ½ cups water
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- ½ cup half and half
- 1 ½ cups frozen peas (do not thaw)
- 2 leaves of kale, leaves torn from stem
- 1 bay leaf
- Crumbled bacon, for garnish
- Parmesan cheese, for garnish
Melt butter in a stockpot over medium heat, then add the onions and garlic; cook until soft, about 10 minutes. Add the broth, water, potatoes and ¼ teaspoon each salt and pepper; bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 15 minutes.
Add the peas and cook, about 5-10 minutes. Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the half & half and season with salt and pepper. Finally, add kale and a bay leaf. Simmer 20 minutes (to let the flavors meet, marry and become one). Remove bay leaf. Serve topped with the bacon and parmesan cheese, if you crave an even tastier soup.