Gorean Living User Forums • View topic - Potato Leek Kale Fennel Soup

Yield, approx 6 quarts

Ingredients:

• 8 or so medium sized potatoes (any variety/ies) - chopped into bite sized pieces
• 3-4 leeks - thickly sliced
• 1 good sized bunch of kale - chopped roughly
• 1/2 fennel bulb, stalks, and fronds - thinly slice bulb and stalks, chop and reserve fronds
• about 1/4 lb baby carrots
• 1/4 lb bacon, chopped small
• 1-2 Cups shredded, sharp cheddar
• 1/4 - 1/2 Cup sour cream
• Sea salt to taste
• Freshly ground black pepper or pepper medley to taste
• Several healthy shakes Hungarian paprika (or the regular stuff, if you must)
• Enough Beef/chicken/vegetable broth to reach max fill line/almost top of pot

Directions:
1. Cook bacon in large Dutch oven or soup/stock pot/Instant pot pot (on sauté setting) until nearly crisped, stirring regularly.
2. Add carrots, leeks and fennel (except fronds) to pot and sauté until leeks are tender (keep stirring - be sure to scrape bottom of pot regularly).
3. Add kale and spices and sauté briefly (stir/scrape more).
4. Add potatoes and broth and give a good stir.(If using Instant pot, lock lid on with valve set to pressure and set it for 13 minutes on manual - let pressure release naturally for at least 10 minutes or so - then ok to manually release. Skip steps 5 & 6).
5. Bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer until potatoes and carrots are tender.
7. Add cheese and sour cream and stir in well.
8. Serve garnished with chopped fennel fronds.

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