Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boiling potatoes
3/4 lb Bacon
1 lb Kale
2 Cloves garlic
Salt and pepper
1 c Heavy cream
Chicken stock as necessary
5 ts Balsamic vinegar
1 Bunch chives
Diced green onion tops/botto

Peel potatoes and put in a pot with cold, salted water to cover.
Cover pot and bring to a boil. Lower heat and simmer, uncover, and
cook until done, about 25 minutes. Drain, reserving cooking liquid.
Break up the potatoes with a potato masher (they should be quite
lumpy, not smooth). Meanwhile, cook the bacon over low heat until
crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off
all but 2 TBS of the bacon fat, and, reserve extra fat. Stem and chop
the kale. Mince the garlic. Put half the kale and half the garlic
into the frying pan. Season with salt and pepper and cook over medium
heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat
using more bacon fat as needed. Return all kale to the fry pan and
add the heavy cream. Simmer over very low heat until the kale is
tender, about 10 more minutes. Combine potatoes with about 3 cups of
the potato cooking liquid and 1 cup of the chicken stock. Add more
stock if needed to get a good consistency. Add kale mixture (with the
bacon) to the pot and bring to a simmer. Season to taste with the
vinegar and salt and pepper. This is up to you as to how much vinegar
you use. Mince the chives or green onions and place in an extra bowl
to top the soup. I hope you find this excellent soup. It is great
this time of year as it is much like a warm German Potato salad. If
you pass this one up you will be the loser. Take care from Ken/still
looking for a name for his piranha in rainy but warm
Vancouver700AMPST 2/12

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