I know. I know. I know. The entire country is experiencing a heat wave. Why am I making soup?
Well, soup is the best comfort food. And while I’m super proud of my baby and excited that she gets to go to college, I’m also sad to see her leave. I’m coping with these emotions by making Kenzie’s favorite foods before she goes, one of which is potato soup.
This one is a bit different than my normal loaded potato soup. I’ve removed the bacon and replaced it with pancetta. Pancetta is saltier than bacon, so make sure you use unsalted chicken stock. It’s easier to add salt than to remove it. I’ve also added kale for some super food nutrients. Trust me. All the changes are worth it.
Italian Potato Soup with Pancetta and Kale
- 12 oz pancetta, cut into 1/4-inch chunks
- 6 cups unsalted/low sodium chicken broth
- 2 lbs golden potatoes cut into 1/2-inch cubes
- salt to taste
- 1/2 tsp red pepper flakes
- 4 cups chopped kale
- 1 cup heavy cream
- Shaved Parmesan for serving
- Brown the pancetta in a large Dutch oven over MEDIUM-HIGH heat. When meat it crispy, drain the grease from the pot.
- Add chicken stock, potatoes, red pepper and salt to the Dutch oven. Bring to a boil.
- Simmer for 15 minutes or until potatoes are fork tender.
- Use a potato masher, and roughly crush the potatoes. If it doesn’t seem to be thickening up, add 1/2 cup of flour to the soup.
- Stir in the kale and cream. Let simmer 3 more minutes until the kale is tender and wilted.
- Taste and adjust seasonings. Serve sprinkles with shaved Parmesan.
Hannah ate this soup without complaint. Little goofball prefers kale over spinach, I guess. Leftovers make great lunches through out the workweek as well.
Have a great day.