March Madness Day 27: Kielbasa and Kale Soup

5 pieces crispy bacon, crumbled
1 onion, minced
4 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp dried oregano
5 cups chicken broth
3 medium red potatoes, cubed
8 oz kielbasa sausage, sliced into 1/2 inch slices
8 oz kale, stemmed and leaves sliced 1/4 inch thick
1 (5 oz) can evaporated milk
1/2 cup Parmesan cheese
Salt and pepper

Micowave the onion, garlic, oil, chili powder and oregano for about 3-4 minutes, stirring every minute.  Add to the slow cooker along with the broth, potatoes, bacon and kielbasa.  Cover and cook on LOW for 4-6 hours.  Add in the kale, warmed evaporated milk and parmesan cheese.  Whisk to blend.  Cook on HIGH for another 20 minutes.  Season with salt and pepper and serve.  Makes 6 servings

Review:
This is very different from the normal food I eat.  It was actually the first time I bought kale.  It is a leafy green vegetable packed with nutrition, and a bit bitter (say that 5 times fast).  I tried the soup without the last 4 ingredients added and was not impressed.  But after adding the creaminess and salt and pepper it was  better.  I was the only person to really like it in my family and therefore will give it 3 stars.