I love creating new potato soup recipes! Before living an allergy friendly lifestyle this was my favorite soup except that easy recipe involved a lot of cheese.
It was absolutely delicious and my favorite winter meal. I’ve made quite a few changes to this recipe while still using a couple staples like bacon and my favorite chicken stock to make this a new delicious potato recipe!
Ingredients For Potato Soup:
Pre-heat oven to 400
Cover a baking sheet with foil and lay out half a pack of bacon on pan. Place in the oven and bake for 20 to 25 minutes, flipping the bacon half way through.
Once baked, remove from the oven and place on a paper towel to remove some of the grease and dice.
Dice the golden potatoes, artichoke hearts and yellow onion.
Place in a large baking pan and lightly drizzle with olive oil and all of the seasonings.
Add 2 cups of the chicken stock to the pan and stir to evenly coat all ingredients.
Place in the oven and bake for 45 minutes, stirring half way through.
In a large pot combine diced kale, beans, cooked wild rice and diced bacon.
Reserve approx. 2 to 2 ½ cups of potato picture and add it to the large pot.
Add remaining potato mixture to a blender along with remaining chicken stock and puree until smooth (may need to blend two batches).
Pour blended potatoes into large pot along with 2 cups of water and simmer on low for 30 minutes.
Serve warm and enjoy!