Potato Soup With Kale & Bacon

---------- Recipe via Meal-Master (tm) v8.02

Title: POTATO SOUP WITH KALE & BACON
Categories: Soups
Yield: 4 servings

2 lb Potato, boiling
3/4 lb Bacon
1 bn Kale; (about 1 pound)
1 Garlic clove
Salt and pepper
1 c Heavy cream
1 bn Chives; (opt)
5 ts Balsamic vinegar

Peel potatoes and put in a pot with enough cold,
salted water to cover. Cover and bring to a boil.
Lower weat, uncover, and simmer until done, about 25
minutes. Drain, reserving the cooking liquid. Break
up potatoes with a potato masher; they should be
lumpy, not smooth.

Cook the bacon until crisp. Drain and chop. Pour off
all but 2 tablespoons of the bacon fat, reserving the
extra fat.

Stem and chop the kale. Mince the garlic. Cook half
the kale and half the garlic in the 2 tablespoons
bacon fat over medium heat until kale is wilted, about
1 minute. Season with salt and pepper and transfer to
a bowl. Repeat with remaining kale and garlic, using
the reserved bacon fat as needed. Return all the kale
to the frying pan and add the heavy cream. Simmer over
low heat until the kale is tender, about 10 minutes.
Mince the chives.

Recipe can be made to this point several hours ahead.

Cooking and Serving: Combine potatoes with about 4
cups of the reserved cooking liquid in a large pot.
Add more cooking liquid or water if too thick. Add
kale mixture to the pot and bring to a simmer. Season
to taste with salt and pepper.

Pour into bowls and sprinkle with chives and bacon.

[ The Best of COOKS Magazine;
1987 ]

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