Source:

William Bohannon

Serves/Makes:8

Ingredients

• 3 small red irish potatoes (peeled, 1/2 inch diced cubes)
• 1 Yukon Gold potato (same as above)
• 1 small Sweet potato (same as above)
• 1 small blue potato (same as above)
• 1 Roma tomato (seeded, 1/2 inch diced cubes)
• 1/2 Cup (125 ml) juliened curly Kale
• 1 yellow squash (peeled diced 1/2 inch cubes)
• 1/4 Cup (60 ml) chopped scallion
• 8 cloves garlic, smashed
• 1/4 Cup (60 ml) butter
• 1/2 Cup (125 ml) Parmesan cheese
• 2 tsp (10 ml) cayenne or to taste
• 4 cups (950 ml) milk or half and half
• Salt and Pepper to taste
• water for boiling

Preparation

• Place potatoes in stock pot with enough water to cover.
• Bring to a boil and simmer till potatoes are almost tender.
• Drain potatoes.
• Place potatoes back in pot with remaining ingredients.
• Simmer on very low heat till kale and squash are tender.
• Serve with French Bread.

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