Ingredients

The following ingredients have 10 Servings
  • 1/2 pound bacon
  • 3 cans (14 ounces) Chicken broth
  • 2 cups heavy cream
  • 1 lb Italian Sausage
  • 4 russet potatoes
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 2 1/2 cups kale (or chopped spinach)
  • salt and pepper (to taste)

Instruction

  • Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  • Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  • Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  • While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  • Once potatoes are tender, add sausage, onion, garlic, bacon and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  • Cook until heated through and add salt and pepper to taste.