Chicken Soup With Garlic, Potatoes And Greens

• 1 ounce slab bacon, diced
• 1 large onion, diced
• 4 large cloves garlic, sliced thin
• 1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick
• 2 quarts chicken stock
• Salt and freshly ground black pepper
• 5 cups, packed, finely shredded kale or Swiss chard
• 2 cups cooked chicken, pulled into chunks by hand
• Freshly grated Parmesan cheese

1. Heat the bacon in a large, heavy saucepan.
2. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown.
3. Stir in the garlic and cook a minute or so longer.
4. Add the potatoes and stock.
5. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes.
6. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
7. Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender.
8. Check seasonings.
9. Serve the soup with grated Parmesan cheese on the side.

bacon, onion, garlic, boiling potatoes, chicken stock, salt, chard, chicken, parmesan cheese

Taken from cooking.nytimes.com/recipes/4525 (may not work)