2 tbsp. olive oil
1 ½ lb. potatoes, peeled and chopped
2 small bunches scallions, sliced
4 cups chicken stock
2 cups whole milk
1 cup thinly sliced kale leaves (ribs removed)
4 slices cooked bacon, chopped
In large pot, stir first 3 ingredients over medium-high heat until scallions soften, 5 minutes. Add stock and milk. Boil until potatoes are tender, 20 minutes. Transfer to blender; blend until smooth. Transfer back to pot; stir in kale. Simmer over medium heat until kale is tender, 5 minutes; season. Garnish with bacon. Drizzle with scallion oil, if using.