Potato Soup with Kale & Bacon1
By Just A Pinch KitchenCrew
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- 2 lb
- 3/4 lb
- bunch kale, about 1 pound
- garlic clove
- salt and pepper
- 1 c
- heavy cream
- bunch of chives, optional
- 5 tsp
- balsamic vinegar
1Peel potatoes and put in a pot with enough cold, salted water to cover.
2Cover and bring to a boil.
3Lower heat, uncover, and simmer until done, about 25 minutes.
4Drain, reserving the cooking liquid.
5Break up potatoes with a potato masher; they should be lumpy, not smooth.
6Cook the bacon until crisp.
7Drain and chop.
8Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.
9Stem and chop the kale.
10Mince the garlic.
11Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute.
12Season with salt and pepper and transfer to
13Repeat with remaining kale and garlic, using the reserved bacon fat as needed.
14Return all the kale to the frying pan and add the heavy cream.
15Simmer over low heat until the kale is tender, about 10 minutes.
16Mince the chives.
17Recipe can be made to this point several hours ahead.
18Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot.
19Add more cooking liquid or water if too thick.
20Add kale mixture to the pot and bring to a simmer.
21Season to taste with salt and pepper.
22Pour into bowls and sprinkle with chives and bacon.