4   22
6   57
12   93
26   1166
14   1071
8   1124
32   1144
1   1144
17   1118
18   1068


This post is sponsored by No Yolks®. The opinions and text are all mine.

The weather is shifting and we are gravitating towards warm soups that remind us of home and evoke feelings of warmth and togetherness.  My mom makes the best soups and stews.  They’re hearty and have the flavors of my childhood.  

Growing up, my mom would make a bacon and potato soup.  It was simple, it was classic, and such a delicious dish.  As my brothers and I got older, she kept the original recipe of the soup but added heartier ingredients to not only feed four growing teenagers but to also add a layer of complexity that we didn’t know we needed. Through the years, she added carrots, spices, kale, and No Yolks® Extra Broad pasta.  The soup is now an incredible symphony of flavors that remind me of the simple days of childhood but in a grown-up way. 

Here’s my mom’s Bacon, Kale, and No Yolks soup.


8 strips of bacon – diced 

3/4 white onion – diced 

1 tbs thyme 

3 cloves of garlic minced 

2 cups of red potatoes – diced 

2 quarts chicken stock 

1 quart of water 

1 tbs of salt 

1.5 cups of carrots – diced 

3 cups of kale – shredded

2 cups of No Yolks Extra Broad pasta


Heat a large soup pot to medium-high heat and cook the bacon until browned.  Add the onions and cook until translucent – about five minutes. Add the garlic and cook for 2 minutes.  Add the chicken broth and bring to a boil.  Once it’s boiling, add the carrots and allow them to cook in the boiling water for 5 minutes.  Add the potatoes and cook for another five minutes.  Add the No Yolks Extra Broad pasta and cook for 2 minutes. Turn off the heat and add the kale. Push the kale down into the soup until it wilts.  Serve warm. 

There are so many ways you can make this soup. You can add more veggies, more pasta, or omit everything like my mom used to and just do bacon and potatoes! But here’s the thing… you have to try it with No Yolks Extra Broad pasta.  These are 1⁄2 inch wide pasta made with egg whites.  They’re super light and fluffy making them a great partner to this soup. It cooks in just 2 minutes, it’s low in fat and sodium and has no cholesterol.  They also have No Yolks Broad pasta and No Yolks White Pasta Dumplings which are so good and versatile.  I have a few dishes where I’ve substituted the No Yolks Extra Broad in place of linguini or pappardelle, and this creates such fresh, filling soups.

I grabbed all of my ingredients at my local Kroger for three reasons.  1. I’m there at least twice a week 2. They have amazing prices 3.  They carry quality ingredients. My neighborhood Kroger also has the sweetest employees who are very knowledgeable and helpful. 

This is an amazing fall dish but it’s so good year-round because it’s super light.  During the summertime, you can substitute the potato for zucchini and add tomatoes for a little sweetness.  When November comes around, butternut squash always finds its way into this soup. It’s always so good! 

I had to grab a picture with my mom for this post.  She’s taught me everything she knows about balancing dishes and feeding a crowd. She raised me and my brothers on a tight budget and this soup is proof that simple ingredients can come together to create something extraordinary. 

Head on over to Kroger and pick up all of these ingredients and more for your next soup night! 


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