Ingredients

The following ingredients have 4 Servings
  • ½ lb Italian sausage – or your favourite sausage. Use gluten free sausage if required - I used Morrison’s GF red pepper and red onion sausages
  • 1 tsp vegetable oil
  • 1 large onion (peeled and chopped)
  • 3 garlic cloves (peeled and minced)
  • 2 large red skinned potatoes (chopped into chunks (skin left on))
  • 1.5 litres hot chicken or vegetable stock (made from water + 3 stock cubes or 1.5 tbsp vegetable bouillon for gluten-free)
  • 6 rashers bacon
  • 1 cup (240ml) double/heavy cream
  • 2 heaped cups chopped kale
  • pinch of black pepper
  • pinch of paprika

Instruction

  • Cut the uncooked sausage into small pieces.
  • Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
  • Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
  • Whilst the soup is cooking, fry or grill the bacon until crispy and then chop into small pieces. Put to one side.
  • Once the potatoes are cooked, add in the cream, kale and black pepper. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
  • Ladle into 4 or 5 bowls. Top with the crispy bacon and a sprinkle on a little paprika.