Cream of Greens Soup

Fry the bacon in a large saucepan, crumble, and set aside. Sauté the onion in the bacon fat, add potatoes and stock, bring to a boil, reduce the heat, cover and simmer for 20 minutes or until the potatoes are tender. Add the broccoli raab to the broth. Cook for 10 to 15 minutes, or until the greens are tender. Cool slightly, then purée in a blender or food processor. Add the cream, reheat and season to taste. Sprinkle each serving with the chopped bacon bits.