44 and drizzly here in Raleigh... everything is in the pot, simmering. Should be ready just in time for lunch!
I don't know if I've ever posted the details of my version, so figured I'd share for anyone interested:
This is technically a half batch from the original... it still makes a good 12-16 servings, depending on the audience.
1/2 lb of bacon, chopped
3 lbs potatoes, cubed
1 medium onion, chopped fine
1-1/2 cups of chopped carrots
3-4 cups chopped kale
32 oz. chicken broth (or a 15 oz. can plus the balance as water)
2 tsp salt*
1 tsp pepper*
1 T minced garlic*
2 tsp basil*
1/2 tsp red pepper flakes*
2-3 tsp hot sauce* (Frank's, Tabasco, Texas Pete... whatever you like)
additional water to keep everything covered
1/2 stick of salted butter
1 cup heavy whipping cream
Saute chopped bacon in a large pot until crispy. Remove to paper towels.
Leaving drippings and up to 2 Tb grease in the pan.
Add chopped onion to pan, saute until clear.
Add potatoes, carrots, broth and seasonings. Bring to a boil.
Add chopped kale and allow to wilt on top before stirring in. Add additional water, if needed.
Simmer for 2 hours, stirring occasionally and adjusting liquid, if needed.
Return bacon to the pot and add butter and heavy whipping cream, simmer an additional 30 minutes.