3 peeled and cubed Russet potatoes
1 celery stalk
4 cloves garlic
2 cups pork stock (or any kind you have)
1/4 cup flour
1/4 cup cream
1 tsp salt
1 kale stalk
5 bacon slices
Cook bacon set aside bacon fat.
Finely chop celery and mince garlic. Cook in a pan with 1 Tbsp bacon grease over medium heat. When tender, add potatoes and stir to prevent sticking
Add stock and increase heat and boil potatoes until tender.
Remove kale leaves from stem and chop finely. Add to stock. Add 2 cups of water.
Use about 3 Tbsp if bacon grease to make a roux. In a pan over medium heat, add flour. Stir to cook the flour. Add a few scoops of stock to the roux to slacken (this will prevent lumps of flour in the soup). Add all roux to soup. Reduce heat to medium. Stir gently and allow to thicken.
When at desired consistency, add cream and salt. Chop bacon slices and top on soup before serving.