Hearty and satisfying, this soup is brimming with sweet potatoes and kale in broth boosted by a secret ingredient.
6 to 7 thick-cut bacon slices, chopped
1 yellow onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
3 tablespoons finely chopped fresh sage
6 garlic cloves, minced (about 2 tablespoons)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/4 teaspoon ground nutmeg
1 1/4 pounds sweet potatoes, peeled and cut into 3/4- to 1-inch chunks (about 4 cups)
4 medium carrots, peeled and cut into 1/4-inch-thick slices (about 2 cups)
6 cups chicken broth or vegetable broth
1 (1-ounce) Parmesan cheese rind
1 bunch lacinato kale, torn or coarsely chopped (about 6 packed cups)
1/2 cup roasted salted pepitas
Shaved Parmesan cheese, for garnish
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp, 10 to 15 minutes. Transfer to a paper towel–lined plate using a slotted spoon; let drain. Reserve and set aside.
Remove and discard 2 tablespoons of drippings from the Dutch oven, and return the Dutch oven to heat over medium. Stir in onion and celery; cover and cook, stirring occasionally, until onion is translucent and softened, about 8 minutes.
Add sage, garlic, salt, pepper, and nutmeg to Dutch oven; cook, uncovered, stirring often, until fragrant (do not brown), about 2 minutes. Stir in sweet potatoes and carrots; cook, stirring constantly, until coated in seasonings, about 1 minute.
Add broth and Parmesan rind to mixture in Dutch oven, and bring to a boil over high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until sweet potatoes and carrots are tender, about 10 minutes. Stir in kale, and cook until tender, about 2 minutes. Season with additional salt and pepper to taste. Ladle into serving bowls; top evenly with pepitas, and garnish with reserved crisp bacon and shaved Parmesan.
