Ingredients

The following ingredients have 50 Servings
  • 1 lb Italian sausage (casings removed)
  • 12 slices bacon (cooked and diced)
  • 1 yellow onion (chopped)
  • 7 1/2 cups chicken broth
  • 1 1/2 lbs russet potatoes (cleaned and sliced into thin pieces)
  • 1 1/2 tsp sugar
  • 1/2 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 1/2 tsp table salt (plus more to taste if needed)
  • 1 tsp freshly ground black pepper
  • 2 cups half and half
  • 2 cups packed kale (choped into bite size pieces)
  • finely shredded parmesan cheese for serving

Instruction

  • In a large heavy pot or dutch oven, over medium-high heat, cook sausage and break up into pieces while cooking. When cooked through, transfer sausage to a separate dish, but reserve 1-2 tsp of the grease in the pot. Add diced onions to pot and cook until onions are tender, about 5 minutes.
  • Add chicken broth, potatoes, sugar, fennel seeds, garlic powder, salt, and pepper. Bring soup to a boil, and immediately reduce to medium-low. Stir in half and half, kale, and cooked sausage. Cover pot and simmer 10-15 minutes or just until potatoes are nicely tender. Add salt and pepper to taste, if needed.
  • If desired, skim top to remove excess fat from soup. Ladle soup into bowls, garnished with diced bacon and parmesan.