Comfort food at its very best! This soup is creamy, smooth perfection. It's one the best potato soup recipes ever!
classic recipe, comfort food, traditional
AuthorHalf Baked Harvest Cookbook
For the Soup:
1medium bunchcurly kale
2tablespoonsextra-virgin olive oil
2tablespoonsgrated Parmesan cheese
¼teaspoonkosher saltplus more as needed
¼teaspoonfreshly ground pepperplus more as needed
4tablespoonsunsalted butter1/2 stick
2cupslow-sodium chicken or vegetable broth
6mediumYukon gold potatoespeeled and diced
2tablespoonschopped fresh thyme leaves
6ouncesTaleggio cheesecut into cubes
For the porcini oil:
½ouncedried porcini mushrooms
½cupextra virgin olive oil
Make the soup:
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.
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.
Potato Soup Recipe with Crunchy Kale
Amount Per Serving
Calories 574Calories from Fat 513
% Daily Value*
Saturated Fat 20g125%
Vitamin A 1390IU28%
Vitamin C 7.3mg9%
* Percent Daily Values are based on a 2000 calorie diet.