Creamy Chicken Kale Potato Soup

• 1/2 large onion, finely chopped
• 3 tablespoons flour
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cups chicken broth
• 2 cups heavy cream
• 2 garlic cloves, minced
• 2 medium yukon gold potatoes, cut in small pieces
• 1 bunch organic kale, cleaned and torn in pieces
• 3 chicken breasts, cubed
• 1/2 teaspoon Mrs. Dash Italian blend
• 1/2 Mrs. Dash garlic & herb
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 3-4 pieces cooked turkey bacon

1. Heat a large stock pot over medium heat, and add olive oil and onion. Cook about 3 minutes until onion softens.
2. Add butter and flour and mix well until it forms a paste.
3. Add broth and cream and bring to a boil mixing constantly to avoid clumps.
4. Once it boils, add the potatoes and cook about 5-7 minutes until they are fork tender.
5. Add the kale and chicken, mix well and retain a light boil.
6. Add all the seasonings and cook 5-7 more minutes until chicken is cooked through and kale is soft.
7. Sprinkle each individual serving with shredded, or finely chopped turkey bacon.

onion, flour, olive oil, butter, chicken broth, heavy cream, garlic, gold potatoes, organic kale, chicken breasts, italian blend, garlic, salt, black pepper, bacon

Taken from food52.com/recipes/75697-creamy-chicken-kale-potato-soup (may not work)