Potato, bacon, kale(or broccoli or leek) soup

Fairly quick to make and easy to portion out and freeze for taking to work as winter lunches

Ingredients

6 whole	Potatoes, This is based on medium potatoes, potato variety is by what you prefer
3 cloves	Garlic, roughly chopped
4 rashers	Bacon strips, roughly chopped
4 cups	Chicken stock
5 leaves	Kale leaves, roughly chopped
1 Tbsp	Butter
0	Salt, to taste
0	Pepper, to taste
0	Water, to cover

Directions

1. My measurements are approx only and you may want to vary according to taste. Potatoes can be added to increase thickness if the soup appears to watery.I also make variations of this recipe using leek or broccoli instead of kale
2. In a large stock pot put the butter and chopped bacon (while peeling spuds) and add some salt and pepper
3. Once you've peeled and chopped spuds add to stock pot and stir. Allow a bit of colour to get on the potatoes then chuck in the garlic and chicken stock. I add additional water if required to cover potatoes and let simmer.
4. When potato is partially soft add the kale leaves and continue to simmer till leaves are partially soft.
5. Using the blender blend everything till smooth. Return to pot and add additional salt and pepper if required to personal taste. Should be a fairly bright green.