Cut potatoes in half then bake until cooked - skin on.
Julienne kale. Garlic slivers. Blend baked potato and stock
Heat oil in a pot, then saute kale with garlic slivers. Season with Salt. Set aside. Simmer potato and add fish sauce. Before turning off heat, add sauteed kale and mix well.
Optional: blend for smoother consistency.
Serve with cream.
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