Potato and Kale Soup

• 2 lbs (.9 kg). potatoes, burbank, yukon, or your favorite vareity
• Water and chicken stock blend to cover potatoes for boiling
• 3/4 lb (.3 kg). bacon
• 1 bunch kale, about 1 lb (.5 kg).
• 1 clove garlic
• Salt and pepper to taste
• 1 cup (225 ml) heavy cream
• 1 bunch of chives, optional
• 5 tsp (25 ml) balsamic vinegar
• salt and pepper, to taste

1. Peel potatoes and put in a pot with enough cold water and chicken stock to cover.
2. Cover pot and bring to a boil, then lower heat, uncover, and simmer until done, about 25 minutes.
3. Drain, reserving the cooking liquid.
4. Break up potatoes with a potato masher; they should be lumpy, not smooth.
5. Cook the bacon until crisp.
6. Pour off all but 2 tbsp (30 ml) of the bacon fat, reserving the extra fat.
7. Chop bacon.
8. Stem and chop the kale.
9. Mince the garlic.
10. Cook half the kale and half the garlic in the 2 tbsp (30 ml) bacon fat over medium heat until kale is wilted, about 1 minute.
11. Season with salt and pepper and transfer to a bowl.
12. Repeat with remaining kale and garlic, using the reserved bacon fat as needed.
13. Return all the kale to the frying pan and add the heavy cream.
14. Simmer over low heat until the kale is tender, about 10 minutes.
15. Mince the chives.
16. Combine potatoes with about 4 cups (950 ml) of the reserved cooking liquid in a large pot.
17. Add more cooking liquid or water if too thick.
18. Add kale mixture to the pot and bring to a simmer.
19. Season to taste with salt and pepper.
20. Pour into bowls and sprinkle with chives and bacon.

water, bacon, kale, clove garlic, salt, heavy cream, chives, balsamic vinegar, salt

Taken from online-cookbook.com/goto/cook/rpage/001211 (may not work)