Ingredients
The following ingredients have 4 Servings
- 1 16oz pkg sausage
- 3 medium russet potatoes (scrubbed, quarted & thinly sliced)
- 2 cups chopped kale
- 3/4 cup diced onion
- 1 1/2 tsp minced garlic
- 4 cups water
- 2 tsp chicken bouillon base
- 3-6 sliced cooked bacon, crumbled
- 1/3 cup heavy cream
- salt & pepper to taste
- Parmesan cheese for topping
Instruction
- Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. {Mine had about 1 TBSP}
- Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent.
- Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!}
- Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes.
- Serve topped with Parmesan cheese.
