1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Give or take, we sort of have a improv of this, since we've made it so many times. Basically you cook the meat, then put it all in a big pot, and cook the potatoes separate, and then add them & the Kale last.
Et Voila bon appétit!
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