Creamy Bacon and Bean Soup with Potatoes and Kale

There is nothing like a hearty and flavorful soup when the air gets chilly. While it is still in the 70s here in Minnesota, I am bound and determined to get into the autumnal spirit by making cold-weather food. This soup has a long name, but that is because there is a lot going on here. This soup has so many veggies, and it is satiating thanks to the protein from the beans, stock, and bacon. Plus, it is gluten-free. It is such a simple recipe, yet it yields so much depth of flavor. Think of this soup as ham and bean’s older, more put-together sibling. You’re going to love this one!

Tip: Do not skip the paprika or the wine. These add depth to the soup that cannot be replaced. If you can’t have alcohol, a small splash of white wine vinegar should do the trick.

11/25 Edit: I forgot to add the paprika into the method. My apologies! You add it in with the stock and wine.

Serves: 4-6

Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients:

• 12 oz applewood smoked bacon, diced

• 1 small yellow onion, finely diced

• 2 medium celery stalks, finely diced

• 2 medium carrots, peeled and finely diced

• 1 tsp kosher salt (like Diamond Crystal)

• 1/2 tsp freshly ground black pepper

• 1 large russet potato, peeled and cubed

• 1 can of white beans, drained and rinsed

• 4 cloves of garlic, minced

• 1/2 tsp Hungarian (sweet) paprika

• 1 qt of low-sodium chicken stock

• Splash of dry white wine (about 2 tbsp)

• 2 cups chopped kale (no stems)

• 1 cup heavy cream

Method:

1. Place a Dutch oven over medium-high heat. Place your diced bacon in the hot pot and sauté for 5 minutes or until golden. Remove with a slotted spoon and place on a paper towel-lined plate.

2. Remove all but 2 tbsp of bacon fat from the pot. Add the onion, celery, and carrot into the bacon fat and sauté on medium for 5-7 minutes or until tender. Season with 1/2 tsp of the salt and 1/4 tsp pepper.

3. Add the potatoes, beans, and garlic to the pot. Stir everything together for about one minute or until the garlic is fragrant. Season with 1/2 tsp salt and 1/4 tsp pepper.

4. Add your paprika, chicken stock, and the wine and stir everything together. Bring to a gentle simmer. Simmer for 10 minutes or until the potatoes are just tender.

5. Add the kale and cream to the soup and stir to combine. Let this cook for about 5 minutes so that the kale can wilt. Season with salt and pepper.

6. Finally, add the cooked diced bacon to the soup and stir it all together. Taste the soup and add more salt and pepper if necessary. Serve warm with crusty bread and a salad. Enjoy!