Potato Soup Recipe with Crunchy Kale – Comfort food at its very best! This soup is creamy, smooth perfection. It’s one the best potato soup recipes ever!
COMFORT FOOD DURING THE WINTER
Last year, I went to Colorado to celebrate her new cookbook and experience the state in such a special way along with other incredible food bloggers. From the incredible dinners out to the especially memorable dinner and breakfast prepared by Tieghan at her farm, I can’t explain to you what an incredible time I had.
HALF BAKED HARVEST COOKBOOK
HOW TO MAKE POTATO SOUP
- CHIPOTLE BLACK BEAN TORTILLA SOUP
- SLOW COOKER CHICKEN NOODLE SOUP
- EASY JAMBALAYA SOUP
- FAJITA CHILI
- SLOW COOKER WHITE CHICKEN CHILI
Comfort food at its very best! This soup is creamy, smooth perfection. It's one the best potato soup recipes ever!
- 1 medium bunch curly kale
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon kosher salt plus more as needed
- ¼ teaspoon freshly ground pepper plus more as needed
- 4 tablespoons unsalted butter 1/2 stick
- 6 cloves garlic
- 2 cups low-sodium chicken or vegetable broth
- 2 ½ cups water
- 6 medium Yukon gold potatoes peeled and diced
- 2 tablespoons chopped fresh thyme leaves
- 6 ounces Taleggio cheese cut into cubes
- ½ ounce dried porcini mushrooms
- ½ cup extra virgin olive oil
- Arrange a rack in the middle of the oven and heat to 350°F.
- Strip the kale leaves from the stems (discard the stems or save for another use) and tear the leaves into bite-sized pieces. Place in a large bowl. Add the olive oil, Parmesan, salt, and pepper and toss to coat. Using your hands, massage the kale for about 1 minute to soften.
- Transfer to a baking sheet and spread into an even layer. Bake, tossing once or twice, until crispy, 15 to 18 minutes total. Set the baking sheet aside. Meanwhile, start the soup.
- Melt the butter in a large pot over medium-low heat. Add the garlic and cook, stirring often, until caramelized and golden-brown, about 10 minutes. Slowly pour in the broth and water. Add the potatoes and season with salt and pepper. Increase the heat to high and bring to a simmer. Cook until the potatoes are fork-tender, 15 to 20 minutes. Meanwhile, make the porcini oil.
- Place the mushrooms and olive oil in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for 15 minutes.
- Pour the oil through a fine-mesh strainer into a glass jar and discard the mushrooms; set aside.
- When the potatoes are ready, remove the pot from the heat and let cool slightly. Transfer the soup to a blender or food processor and blend until smooth (alternatively, use an immersion blender to blend directly in the pot). Return the soup to the pot and add the thyme and Taleggio. Stir until the cheese is melted and heated through.
Divide the soup among 4 bowls and top with the crunchy kale. Drizzle each bowl with porcini oil.
- Cheese substitute: If Taleggio is not available, try using a soft Brie or a white cheddar. You can really use any cheese you have on hand or love.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The porcini oil can be cooled and stored in the refrigerator for up to 1 month.