Categories: Soups/stews 
      Yield: 1 servings 
  
      2 lb Boiling potatoes                    1 c  Heavy cream 
    3/4 lb Bacon                                    Chicken stock as necessary 
      1 lb Kale                                5 ts Balsamic vinegar 
      2    Cloves garlic                       1    Bunch chives 
           Salt and pepper                          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. Take 
  care from Ken/still looking for a name for his piranha in rainy but warm 
  Vancouver\0700AMPST 2/12