In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat, stirring occasionally, until it becomes crisp and golden, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain.

Add the diced potatoes and sliced leek to the rendered bacon fat in the pot. Sauté for about 3 minutes, stirring frequently, until the leeks begin to soften and turn translucent. Stir in the minced garlic, chopped herbs, ¼ teaspoon salt, and a few grinds of black pepper. Continue cooking for another 2 minutes until the vegetables are lightly caramelized and aromatic.

Pour in the chicken broth and 4 cups of water, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer, then cover and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.

Add about three-quarters of the chopped kale to the pot, cover again, and cook for an additional 5 minutes until the leaves wilt and blend into the soup. Stir in the Worcestershire sauce for a hint of umami depth.

Meanwhile, preheat the broiler. On a baking sheet, toss the remaining kale leaves with the olive oil and season with a light sprinkle of salt and pepper. Broil for about 3 minutes, keeping a close eye to prevent burning, until the leaves turn crisp and slightly charred around the edges.

In a small bowl, thin the sour cream with a splash of water to create a smooth drizzle. Working carefully in batches, transfer the hot soup to a blender and puree until velvety smooth. For safety, allow the soup to cool slightly before blending and only fill the blender halfway. Keep one corner of the lid slightly open and cover it with a kitchen towel to prevent splatters. Pulse until smooth and creamy.

Return the soup to the pot and reheat gently if necessary. Serve warm, garnished with a swirl of thinned sour cream, crispy kale chips, crumbled bacon, and a sprinkle of chopped smoked almonds for added crunch and flavor.

This soup combines earthy potatoes, tender kale, and smoky bacon for a hearty, comforting bowl that’s both rustic and refined.