This Ina Garten Soup Will Be On Weekly Rotation

Ina Garten’s creamy kale soup is a game-changer for chilly days. Rich with heavy cream, nutty Gruyère, and smoky bacon, this velvety soup is elevated by a boost of freshness from chopped kale.

It’s a comforting, satisfying bowl that will quickly become a staple in your kitchen.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 tablespoons unsalted butter, 1 medium onion, chopped (about 2 cups), 2 cloves garlic, minced, 1 medium carrots, chopped (about 1 cup), 2 stalks celery, chopped (about 1 cup), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cups chopped fresh kale, stems removed and chopped (about 2 cups), 4 cups chicken broth, 1 1/2 cups heavy cream, 1/2 cup all-purpose flour, 1/2 cup grated Gruyère cheese, 1/2 cup crumbled bacon.

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the chopped carrots and celery to the pot, and cook until they begin to soften, about 5 minutes. Season with kosher salt and black pepper to taste.

Add the chopped kale to the pot, in batches if necessary, until it has all wilted.

Then, pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.

In a small bowl, whisk together the heavy cream and flour until smooth.

Stir the cream mixture into the pot and continue to simmer for an additional 2-3 minutes, or until the soup has thickened slightly. Remove the pot from the heat and stir in the grated Gruyère cheese until melted and smooth.

Crumble the cooked bacon into the pot and stir to combine.

Divide the soup among 9 bowls and serve hot.

Notes

For an extra rich soup, use 2 cups of heavy cream instead of 1 1/2 cups. If using frozen kale, thaw and squeeze out excess water before adding to the pot.

Bacon can be cooked ahead of time and crumbled just before adding to the soup.

Fresh kale can be substituted with 2 cups of frozen kale or 1 cup of frozen spinach. If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half.

To make the soup ahead, prepare everything up to adding the cream mixture, then refrigerate or freeze until ready to serve.