Saturday, September 29, 2012

Potato Kale Soup {Gluten Free}

I'm trying to get excited for fall and my favorite, warm soups, but it's still 95 degrees here, which makes it alittle hard.  No matter, we just cranked the AC up and enjoyed our warm and savory soup while it felt like summer outside.  This is a spin off from our old favorite Potato Leek Soup and it turned out great.  I used lean Canadian bacon rounds instead of bacon and a tiny sprinkling of jack cheese instead of cheddar. We loved the rich green color from the kale and creamy texture without the cream. The real test...both my big boys asked for seconds! Enjoy!

Recipe: (serve 4-6)
1 tablespoon butter
8-10 small round slices of Canadian bacon, diced and divided in half (or 2-3 slices regular bacon)
1 large bunch kale leaves, chopped, thick stems removed
6 cups Organic low sodium chicken broth
1 tablespoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds small golden potatoes such as Yukon, cubed

1. In a large soup pot over medium high heat, melt butter and add HALF of the diced Canadian bacon, cook about 5 minutes, stirring frequently until slightly brown and rendered.
2. Add chopped kale leaves and continue cooking until wilted, about 5 minutes more.  Add 1/2 cup of the chicken broth to deglaze the bottom of the pan (wash off all the tasty bits)

3. Add thyme, garlic powder, salt and potato cubes and cover with remaining chicken broth.  Bring to a gentle boil then reduce heat to low, cover and simmer for about 30 minutes until potatoes are very soft.
4. Using an Immersion Blender puree the soup right in the pot being sure to keep your stick blender at a slight angle. Or if you are using a traditional blender or a food processor, work in batches pureeing the soup until smooth then return it to the pot. Season to taste.

5. Warm the remaining Canadian bacon, dice and use as a tasty garnish. Serve topped with remaining diced Canadian bacon and shredded cheese {and a hunk of french bread or gluten free bread}

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