Potato Soup With Greens And Crispy Potato Skin Croutons Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 20 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| 3 Russet or other baking potatoes | ||
| 1/4 pound smoked slab bacon with rind | ||
| 1 medium onion, coarsely chopped | ||
| 2 garlic cloves, coarsely chopped | ||
| Kale | 1/2 pound | |
| 2 cups chicken stock or canned broth | ||
| Olive oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1 bunch of watercress, coarsely chopped | ||
| Unsalted butter | 2 Tablespoon | |
Directions
1. Preheat the oven to 400°. Pierce the potatoes several times with a fork. Bake for about 50 minutes, or until tender when pierced with a fork. Leave the oven on.
2. Meanwhile, remove the rind from the bacon in one piece and reserve. Slice the bacon into 1/4-inch-thick slices and then slice crosswise into 1/4-inch-wide matchsticks. In a stockpot, fry the bacon over moderate heat until browned. Remove with a slotted spoon and drain on paper towels; reserve the bacon for garnish.
3. Pour off all but 2 tablespoons of the bacon fat. Add the onion and garlic to the pan. Cover and cook over low heat until softened but not browned, about 5 minutes.
4. Add the kale, chicken stock, reserved bacon rind and 4 cups of water. Bring to a simmer and cook, partially covered, for 1 hour. Remove and discard the bacon rind.
5. When the potatoes are done, cut them in half and scoop out the insides; set aside. Halve each potato skin lengthwise. Brush liberally on both sides with the oil. Place on a baking sheet and bake at 400°, turning once, for 15 minutes, until browned and crisp. Remove from the oven and sprinkle with 1/2 teaspoon salt. Chop into bite-size croutons.
6. Mash half of the reserved potato pulp and stir into the soup. Break the remainder into small pieces and drop into the soup. Simmer until warmed through, about 10 minutes. Season with the remaining 1/2 teaspoon salt and the pepper.
7. Stir the watercress into the soup. Swirl in the butter. Ladle the soup into individual soup bowls and sprinkle the potato skin croutons and bacon on top.
2. Meanwhile, remove the rind from the bacon in one piece and reserve. Slice the bacon into 1/4-inch-thick slices and then slice crosswise into 1/4-inch-wide matchsticks. In a stockpot, fry the bacon over moderate heat until browned. Remove with a slotted spoon and drain on paper towels; reserve the bacon for garnish.
3. Pour off all but 2 tablespoons of the bacon fat. Add the onion and garlic to the pan. Cover and cook over low heat until softened but not browned, about 5 minutes.
4. Add the kale, chicken stock, reserved bacon rind and 4 cups of water. Bring to a simmer and cook, partially covered, for 1 hour. Remove and discard the bacon rind.
5. When the potatoes are done, cut them in half and scoop out the insides; set aside. Halve each potato skin lengthwise. Brush liberally on both sides with the oil. Place on a baking sheet and bake at 400°, turning once, for 15 minutes, until browned and crisp. Remove from the oven and sprinkle with 1/2 teaspoon salt. Chop into bite-size croutons.
6. Mash half of the reserved potato pulp and stir into the soup. Break the remainder into small pieces and drop into the soup. Simmer until warmed through, about 10 minutes. Season with the remaining 1/2 teaspoon salt and the pepper.
7. Stir the watercress into the soup. Swirl in the butter. Ladle the soup into individual soup bowls and sprinkle the potato skin croutons and bacon on top.
Chef
