Potato Soup with Kale and Bacon

Directions

1. 1

   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 vinega

2. 2

   Cover pot and bring to a boil

3. 3

   Lower heat and simmer, uncover, and cook until done, about 25 minutes

4. 4

   Drain, reserving cooking liquid

5. 5

   Break up the potatoes with a potato masher (they should be quite lumpy, not smooth)

6. 6

   Meanwhile, cook the bacon over low heat until crisp, turning often

7. 7

   Drain and chop into 1/2 inch chunks

8. 8

   Pour off all but 2 TBS of the bacon fat, and, reserve extra fat