Creamy kale and bacon soup
A cosy, creamy sweet potato and kale soup blended to silky smoothness, then finished with crisp bacon and Parmesan for a hearty, comforting bowl.
Updated : 26 December, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
1
Onion
2
Sweet potato
350 grams
Kale
900 milliliters
Vegetable broth
0.5 teaspoon
Nutmeg
150 milliliters
Milk
to taste
Ground black pepper
200 grams
Smoked bacon
40 grams
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan and add the onion, frying for a few minutes until it begins to soften. Stir in the chopped sweet potato and cook for 5 minutes, adding a splash of water if it starts to catch on the pan.
Step 2
While the vegetables cook, wash the kale thoroughly and remove any tough stalks. Add the kale to the pan along with the vegetable stock, bring everything to the boil, then reduce to a simmer for 10 minutes until both the kale and sweet potatoes are soft.
Step 3
Add the nutmeg, remove the pan from the heat, and allow the mixture to cool slightly before blending to a purée using a stick blender, or by transferring to a blender or food processor.
Step 4
Return the smooth soup to a clean pan and bring to a gentle simmer over a medium heat. Stir in the milk and season generously with black pepper.
Step 5
In a separate pan, fry the bacon until crisp, then set aside.
Step 6
Ladle the soup into bowls and top with the bacon and a sprinkle of grated Parmesan before serving.
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