Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon (diced)
  • 1 pound hot Italian sausage (casings removed)
  • 1/2 cup onion (diced)
  • 2 1/2 teaspoons minced garlic
  • 3/4 pound Russet potatoes (thinly sliced)
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1 bunch kale (stems removed, leaves torn into 1 inch pieces)
  • 2 tablespoons chopped parsley

Instruction

  • Place the bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4-5 minutes.
  • Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pan, leaving about 2 teaspoons in the pot.
  • Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add the onion and cook for another 3-4 minutes.
  • Add the garlic and cook for 30 seconds. Drain off any excess grease.
  • Add the potatoes, chicken broth, and salt and pepper to the pot. Bring to a simmer.
  • Cook for 15-20 minutes until potatoes are tender. Stir in the cream and kale. Cook for another 4-5 minutes until kale is wilted.
  • Top the soup with reserved bacon and chopped parsley, then serve.