Potato, Leek & Kale Soup

Makes 6–8 servings.

4 slices bacon
1 medium onion, chopped
1 large Red Dog leek, cleaned and chopped
3-4 garlic cloves, minced
2 lbs. Red Dog German butterball potatoes, chopped
4 cups stock (chicken or vegetable)
1 cup milk
1 bunch Red Dog kale, chopped
Salt + pepper
Extra toppings: chives, sour cream or Greek yogurt, cheese (optional)

Cook bacon in a large stockpot until crispy. Drain bacon on towels and set aside. Leave about 2 tbsp. of bacon fat in the stockpot. Add onion and leeks. Season with salt and pepper. Saute 3-5 minutes.

Add garlic and potatoes and saute for an additional minute. Add stock and bring to a boil, then reduce heat to low-medium to simmer and cook for 20-25 minutes or until the potatoes can be easily pierced with a fork.

Reduce heat to low, add milk, and puree using an immersion blender or transfer to a regular blender to blend in batches if needed.

Stir chopped kale into to pureed soup in the stockpot and keep warm on low heat for additional 5-10 minutes or until kale is wilted.

Serve with your favorite toppings.