Potato Soup Recipe with Crunchy Kale

Ingredients

• ¼ teaspoon freshly ground pepper
• 2 tablespoons grated Parmesan cheese
• 4 tablespoons unsalted butter
• 6 ounces Taleggio cheese
• 2 tablespoons extra-virgin olive oil
• 1 medium bunch curly kale
• ¼ teaspoon kosher salt
• 6 medium Yukon gold potatoes
• 2 ½ cups water
• ½ ounce dried porcini mushrooms
• ½ cup extra virgin olive oil
• 6 cloves garlic
• 2 cups low-sodium chicken or vegetable broth
• 2 tablespoons chopped fresh thyme leaves