6 large baking potato, peeled and cut into 1" (2.5 cm) pieces (about 10 cups, cubed)
6 strips bacon, chopped
2 onions, chopped
6 cloves garlic, minced
1 package (10 oz/ 284 g) stemmed kale, chopped
1 can (284 mL) CAMPBELL'S® Condensed Cream of Bacon Soup
1/2 cup (125 mL) light sour cream
1 1/4 tsp (6 mL) salt
3/4 tsp (4 mL) pepper (optional)
YIELD 8 servings
Cook potatoes in a large saucepan of salted, boiling water, 20 minutes until fork tender. Drain well. Return to pan; cover and set aside to keep warm.
Meanwhile, fry bacon in large non-stick skillet over medium-high heat, stirring often, 6 minutes until crisp. With slotted spoon, remove bacon to paper towels to drain. Discard all but 1 tbsp (15 mL) of the fat in pan. Reduce heat to medium.
Cook onions until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add kale; cook, stirring, for 5 minutes until kale is wilted and tender. Add soup and sour cream to pan. Cook until hot but not boiling, stirring constantly; remove from heat.
Mash potatoes to desired consistency. Add soup, half of the reserved bacon, salt and all but a pinch of the pepper (optional) to potatoes; stir just until combined. Transfer to serving dish. Sprinkle with remaining bacon and pepper (optional)