Clam, bacon, kale and potato soup | Gourmet Traveller

Ingredients

• 60 gm butter, coarsely chopped
• 1 leek, finely diced
• 1 onion, finely diced
• 200 gm bacon, finely diced
• 2 garlic cloves, finely chopped
• 750 ml chicken stock (3 cups)
• 120 ml dry white wine
• 3 kg clams, soaked in cold water if gritty
• 2 tbsp plain flour
• 1 kg Desiree potatoes, diced
• Leaves from 1 small kale (about 260gm)
• 125 ml pouring cream (½ cup)
• To serve: coarsely chopped flat-leaf parsley and crusty bread (optional)