A vibrant and refreshing chilled soup that elevates the classic potato base with the earthy notes of kale and a subtle, warming spice blend. A spicy twist that's perfect for a light lunch or elegant starter.

Follow The Directions

01

Step

In a Dutch oven or large saucepan, combine the beef broth, water, diced potato, chopped onion, red chile pepper, and sliced garlic. Bring to a boil over medium-high heat. (5 minutes)

02

Step

Stir in the finely chopped kale and season with a pinch each of ground nutmeg, cinnamon, and allspice. Season with salt and pepper to your liking. Reduce heat to medium and let simmer until the potato is tender, about 20 minutes. Add more water if needed to achieve your desired consistency. (25 minutes)

03

Step

While the soup simmers, cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. (5 minutes)

04

Step

Drain the bacon slices on a paper towel-lined plate to remove excess grease.

05

Step

Chop the bacon into small pieces and stir it into the soup until just incorporated. Simmer for no more than 3 minutes to allow the bacon flavor to meld with the soup. (3 minutes)

06

Step

Remove the soup from the heat and allow it to cool slightly before transferring it to the refrigerator. Chill for at least 2 hours to allow the flavors to fully develop. (120 minutes)

07

Step

Before serving, garnish with crushed dried sage leaves for an aromatic and visually appealing finish.

For a vegetarian option, substitute vegetable broth for beef broth and omit the bacon. Consider adding a swirl of cream or yogurt before serving for added richness.
Adjust the amount of red chile pepper to control the spiciness of the soup. Taste and adjust the seasoning as needed.
If you don't have dried sage leaves, fresh sage can also be used as a garnish. Finely chop the fresh sage before sprinkling it on top of the soup.