• 1 1/2 Pounds Russet Potatoes, Peeled and Diced Medium
• 1 Pound Bacon, Chopped
• 1 Onion, Diced Small
• 12 oz Chopped Kale
• 2 Tbsp Butter
• 1/2 Cup Flour
• Salt and Pepper
• 1 Quart Heavy Cream
• 1 Quart Chicken Stock
• 1 Tsp Dried Thyme
• 1 Tsp Dried Rosemary

Method-

Boil the potatoes until fork tender, drain and set aside.

While the potatoes are cooking, cook the bacon and onions in a large pot. Sautee for about 10minutes and drain the mixture. Add the bacon and onions back to the pot along with the kale. Sautee for another 5 minutes. Season with salt and pepper and add in the butter and flour. Stir until smooth and slowly add in the cream and stock. Stir often and bring to a simmer, stirring up the bottom. Add herbs and the potatoes and check to taste if you want more salt.

Serve and enjoy!