Recipe - Potato Soup With Kale And Bacon

2 pound Potato, boiling
Three fourths pound Bacon
1 bn Kale; (about 1 pound)
1 Garlic clove
Salt and pepper
1 cup Heavy cream
1 bn Chives; (opt)
5 teaspoon Balsamic vinegar

Peel potatoes and put in a pot with enough cold, salted water to cover.
Cover and bring to a boil. Lower weat, 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 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. 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.

[ The Best of COOKS Magazine; 1987 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini