Chunky Potato and Kale Soup | Hailee Catalano Recipes

Ingredients

• 1 tsp olive oil
• 3 oz pancetta (diced)
• 3 leeks (trimmed, cleaned and thinly sliced)
• 1 large bulb fennel (cored and diced)
• 5 garlic cloves (minced)
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 1 1/2 lbs. yukon gold potatoes (peeled and cut into 1 inch chunks)
• Kosher salt
• black pepper
• 5 cups chicken broth (or veggie)
• 4 sprigs fresh thyme (tied together with twine if you have it!)
• 2 bay leaves
• 5-6 cups chopped tuscan kale (about 1 bunch with stems removed)
• 1/4 cup each chopped fresh parsley and dill (plus more for garnish if desired)
• Fresh lemon (for serving)
• grated pecorino romano (for serving)
• EVOO (for serving)
• Sourdough bread (for serving)