potato soup with kale & bacon

How To Make potato soup with kale & bacon

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