Borders Kale and Bacon Soup

Name: Borders Kale and Bacon Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 200 g smoked streaky bacon; 15 g Butter; 1 large brown onion; 1 medium leek; 400 g floury potatoes (tatties); 250 g curly kale; 1200 ml Chicken stock; 1 leaf Bay leaf; 0.5 tsp freshly ground black pepper

A hearty Scottish Borders broth packed with tender kale, floury potatoes, and crisp smoked bacon in a rich, savoury soup.

🇬🇧United Kingdom· Scottish Borders and Dumfries

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Ingredients

0 of 9 gathered

Servings

200 g smoked streaky bacon — chopped into small pieces
15 g Butter — or traditional lard
1 large brown onion — finely chopped
1 medium leek — washed and finely sliced
400 g floury potatoes (tatties) — peeled and cut into bite-sized cubes
250 g curly kale — thick stems removed, leaves finely shredded
1200 ml Chicken stock — or light ham stock
1 leaf Bay leaf — dried
½ tsp freshly ground black pepper — to taste

Equipment

•Large soup pot
•Chef's knife
•Chopping board
•Wooden spoon
•Ladle

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 16 g
carbs: 26 g
fibre: 5 g
protein: 16 g
calories: 320 kcal

Instructions

1
Melt the butter in a large heavy pot over medium heat on the hob.
2
Add the chopped bacon and fry until crisp and golden brown.
3
Stir in the chopped onion and sliced leek.
4
Cook for five minutes until the vegetables soften and turn translucent.
5
Add the diced tatties (potatoes) and stir to coat in the savoury pan drippings.
6
Pour in the stock and add the bay leaf and black pepper.
7
Bring the liquid to the boil, then lower the heat and simmer gently for fifteen minutes.
8
Lightly crush a few potato pieces against the side of the pot to thicken the broth.
9
Stir in the shredded kale and simmer for ten minutes until tender and deep green.
10
Taste the broth, adjust the seasoning if needed, discard the bay leaf, and ladle into bowls.

Chef's tips

Always strip the tough, woody central ribs from the kale leaves before shredding so the greens cook evenly. Crushing a few potato cubes thickens the broth naturally without needing any flour.

Ingredient substitutions

smoked streaky bacon → a small smoked ham hough (simmered until tender and shredded)
butter → lard or vegetable oil for a dairy-free base

Storage

Keep in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently on the hob over medium-low heat until piping hot throughout, adding a splash of water if too thick.

Common mistakes to avoid

•Adding the kale too early, which causes it to turn dull and lose its fresh texture.
•Over-salting the broth before tasting, since bacon and stock provide significant salt.

Serving suggestions

Serve hot with warm buttered crusty bread or traditional Scottish oatcakes.Garnish with an extra pinch of freshly cracked black pepper and reserved crispy bacon.