Categories: Soups/stews
      Yield: 1 Servings
      2 lb Boiling potatoes
    3/4 lb Bacon
      1 lb Kale
      2    Cloves garlic
           Salt and pepper
      1 c  Heavy cream
           Chicken stock as necessary
      5 ts Balsamic vinegar
      1    Bunch chives
           Diced green onion tops/botto
  Peel potatoes and put in a pot with cold, salted water to cover.
  Cover pot and bring to a boil. Lower heat and simmer, uncover, and
  cook until done, about 25 minutes. Drain, reserving cooking liquid.
  Break up the potatoes with a potato masher (they should be quite
  lumpy, not smooth). Meanwhile, cook the bacon over low heat until
  crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off
  all but 2 TBS of the bacon fat, and, reserve extra fat. Stem and chop
  the kale. Mince the garlic. Put half the kale and half the garlic
  into the frying pan. Season with salt and pepper and cook over medium
  heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat
  using more bacon fat as needed. Return all kale to the fry pan and
  add the heavy cream. Simmer over very low heat until the kale is
  tender, about 10 more minutes. Combine potatoes with about 3 cups of
  the potato cooking liquid and 1 cup of the chicken stock. Add more
  stock if needed to get a good consistency. Add kale mixture (with the
  bacon) to the pot and bring to a simmer. Season to taste with the
  vinegar and salt and pepper. This is up to you as to how much vinegar
  you use. Mince the chives or green onions and place in an extra bowl
  to top the soup. I hope you find this excellent soup. It is great
  this time of year as it is much like a warm German Potato salad.  If
  you pass this one up you will be the loser.

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