Creamy Chicken & Kale Soupwith Yukons and Leeks (and Bacon!)

January isNational Soup Month!

Executive Chef Patrick Benzin • Sysco Eastern Maryland

R1.1

Ingredients

5 oz - Applewood smoked bacon

1 tsp – fresh garlic chopped

1 cup – diced leeks

1 cup - diced Yukon gold fingerling potatoes

1 bunch fresh kale – washed well,1 inch dice – aprox 8 oz in weight

2 quarts – chicken stock

10 oz – cooked chicken meat

2 cups – heavy cream

1 Tbsp – fresh chopped parsley

1 tsp – fresh chopped thyme

Salt and pepper to taste

Creamy Chicken & Kale Soupwith Yukons and Leeks (and Bacon!)

Procedure

In a 6 quart or more stock pot, render bacon over med high heat. Remove cooked bacon from pan, leaving behind the fat.

Add leeks, potatoes and garlic and cook until the leeks have become soft and the potatoes have a little bit of color, about 4 – 6 minutes.

Add chicken stock and bring to a boil. Boil for aprox. 7 – 10 minutesuntil the potatoes are cooked. Add the kale and cook for an additional 4 – 6 minutes.

Add cream, parsley, thyme and cooked chicken. Simmer for 2 minutes and serve garnished with the cooked bacon crumbles.