This truly savory soup is great for those cold winter days and nights. This dish does contain bacon and anchovies. If these ingredients don’t fit your diet, don’t fret. Just substitute mushrooms, a little more salt and some more garlic. Not all bacon is the same. Some is very smokey. Some is very salty. So taste as you season and always have ingredients prepped before you start cooking.
1 bunch of kale cut into 1/4 inch ribbons leaves and stems (any variety will do)
1 medium russet potato cut into 4 wedges then slice each wedge into 1/4 inch sliced
1 medium sweet potato, prepare same as russet potato
1 tablespoon anchovies chopped
4 cloves of garlic chopped
1 large shallot julienne sliced
3oz favorite bacon sliced into 1/4 inch bits
6 cup vegetable stock
Salt and pepper to taste
Parmesan cheese and olive oil for garnish
Instructions:
Preheat 6 quart stock pot over medium high heat
Render bacon (cook over low to medium heat) or substitute mushroom and olive oil
Add garlic, shallot and anchovies, stir into pan and brown (this step will create one of my favorite smells in the world)
Add sweet and russet potatoes, saute for a minute
Add veggie stock and bring to boil then reduce to simmer until potatoes are tender
Add kale and simmer until tender, about ten minutes
Season to taste with salt and pepper
Remember all bacon and anchovies have different salt content so taste before you season.
Garnish with Parmesan and olive oil.
Serve with a grilled cheese or toasted bread. You could add grains, red pepper flakes or fresh sage if you like. I sometimes add a squeeze of fresh lemon. Enjoy!!
Tant Hill Farm 
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