Potato Soup with Kale & Bacon1
By Just A Pinch KitchenCrew
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1bunch kale, about 1 pound
·salt and pepper
1 cheavy cream
1bunch of chives, optional
5 tspbalsamic vinegar
How to Make Potato Soup with Kale & Bacon
- Peel potatoes and put in a pot with enough cold, salted water to cover.
- Cover and bring to a boil.
- Lower heat, 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
- 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.