Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1/2 lb bacon (diced)
  • 1 small yellow onion (diced)
  • 1 lb ground mild Italian sausage
  • 3 large garlic cloves
  • 2 lbs Russet potatoes (about 5 potatoes)
  • 5 cups vegetable stock (warmed)
  • 1 cup heavy whipping cream
  • 1/2 bunch of kale (about 2 cups sliced, not packed)
  • salt (to taste)
  • 1 tsp crushed red pepper flakes (more or less to taste)

Instruction

  • Prepare ingredients first: dice bacon and set it aside. Dice onion, peel and chop potatoes, and mince garlic.
  • Preheat a Dutch oven or another soup pot over medium heat and add oil.
  • Add the diced bacon and saute until browned and fat is mostly rendered.
  • Add the diced onion and saute until softened. Mix in minced garlic and saute just until fragrant.
  • Add ground Italian sausage and use a spatula or a wooden spoon to break it up into chunks. Saute until sausage is mostly cooked.
  • Mix in diced potatoes and sauté for a few minutes.
  • Slowly, pour in stock, while scraping bottom of the pot and the sides. Bring everything to simmer and lower the heat to medium-low.
  • Season with salt and crushed red pepper flakes and mix well. Let the soup cook uncovered over medium-low to low heat until potatoes are very tender (about 40 minutes).
  • Use a wooden spoon to crush and break up a few potatoes for a thicker consistency.
  • Chop the kale leaves and discard the thick stem. Stir kale into the soup.
  • Stir in the heavy whipping cream and cook for just about 5 more minutes but don't let it boil. Take off heat right away.