Recipe: Potato Soup with Kale and Bacon

POTATO SOUP WITH KALE AND BACON

2 lb boiling potatoes
3/4 lb bacon
1 bunch kale (about 1 pound), stemmed and chopped
1 clove garlic, minced
salt and pepper
1 cup heavy (whipping) cream
5 tsp balsamic vinegar
1 bunch chives, minced (optional garnish)

Peel the 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.

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. (Recipe can be made to this point several hours ahead.)

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. Stir in balsamic vinegar and season to taste with salt and pepper.

Pour into bowls and sprinkle with chives and bacon.

Servings: 4
Source: The Best of COOKS Magazine, 1987