Irish Potato Soup

• 5 tbsp reserved bacon fat
• 1 cup minced onion
• 4 tbsp all-purpose flour
• 5 cup chicken stock
• 1 lb russet potatoes, cleaned and large dice
• 2 1/2 cup cooked ham, large cube cuts
• 3 cup fresh kale, rough chop
• 1 cup fresh corn cut off the cob
• 1 tsp salt
• 1/2 tsp ground white pepper
• 1 tsp worcestershire sauce

1. I suggest to have all your items prepped and ready as this dish gets ready very quickly.
2. In a large dutch oven over medium heat, melt bacon fat.
3. Sweat onions in fat, this just cooks them until they turn translucent.
4. Add in salt and worcestershire sauce.
5. Sprinkle flour over onions and stir and cook for 2 minutes.
6. Add stock and whisk until smooth and it comes to a low boil.
7. If mixture is too thick add a small amount of extra stock.
8. Add in all the other ingredients.
9. Stir well, lower heat to medium low.
10. Cover and cook 25 minutes.
11. Serve with a side salad or hot fresh bread.
12. Enjoy.
13. Recipe by taylor68too.

bacon, onion, flour, chicken stock, russet potatoes, ham, fresh kale, fresh corn, salt, ground white pepper, worcestershire sauce

Taken from cookpad.com/us/recipes/364092-irish-potato-soup (may not work)