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Creamy Mash with Kale & Bacon Recipe

Creamy Mash with Kale & Bacon
Source: campbells

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Ingredients

  • 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)
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
8 servings

Instructions

  • 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)

Dinner

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A recipe from campbells

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