Cooking Directions

• Place the potatoes in a 6-quart saucepot.  Add water to cover. Heat over high heat to a boil.  Reduce the heat to medium.  Cook for 20 minutes or until the potatoes are tender.  Drain the potatoes well in a colander.  Return the potatoes to the saucepot, cover and keep warm.
• While the potatoes are cooking, cook the bacon in a 12-inch nonstick skillet over medium heat.  Remove the bacon from the skillet.  Drain and crumble the bacon.  Reserve 1 tablespoon drippings in the skillet.  Pour off any remaining drippings.
• Heat the reserved drippings in the skillet over medium heat.  Add the onions and cook for 5 minutes or until tender, stirring occasionally.  Add the garlic and cook and stir for 1 minute.  Add the kale and cook for 5 minutes or until wilted, stirring occasionally.  Stir in the soup and sour cream and cook until  hot (do not boil- boiling sour cream may cause it to break and curdle).  Remove the skillet from the heat.
• Mash potatoes to desired consistency.  Stir in the soup mixture and half the reserved bacon.  Season to taste.  Serve hot, sprinkled with the remaining reserved bacon and ground black pepper, if desired.

Ingredients

• 6 large russet or baking potato, peeled and cut into 1-inch pieces (about 10 cups)
• 6 slices bacon
• 2 large onion, chopped (about 2 cups)
• 6 cloves garlic, minced
• 10 ounces fresh kale leaves, chopped
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
• 0.5 cup light sour cream