The holiday season and all the traveling we've been doing has left us a little out of sorts. So instead of having Zach make a fancy new recipe for this week, I made a simple but hearty soup to share. If I've done my food math right, the goodness of the kale should off-set the bacon, which surely makes this a healthy soup as well!
4 cups corn (optional: roast kernels in oven, 425F for 20 minutes)
1 medium onion, chopped
3 cloves garlic, minced
2 celery ribs, chopped
1 large russet potato, diced into 1/2-inch cubes
1 bunch kale, remove stem, tear into small pieces
1 tbsp butter
2 cups chicken broth
2 cups milk
2 slices of bacon, cooked and crumbled into small pieces
salt and pepper, to taste
In a large pot, cook onion and garlic in butter until soft. Add celery, cook an additional 2 minutes.
Add chicken broth and milk. Stir in corn and potatoes.
Bring to a boil, then cover and simmer for 10 minutes.
Just before serving, add kale and bacon.