6-8 slices bacon
1 cup onions, chopped
3 cups potatoes, sliced
8 cups chicken stock
8 cups kale, roughly chopped
1/2 cup heavy cream
salt and pepper
Fry bacon in a large saucepan, crumble and set aside. Sauté onions until wilted. Add potatoes and stock, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until the potatoes are barely tender.
Add kale to broth. Cook for 10-15 minutes or until the greens are tender. Cool slightly, then purée in a blender or food processor.
Add cream, reheat and season to taste. Sprinkle each serving with bacon.
from the Victory Garden Cookbook by Marian Morash
