INGREDIENTS
8 slices bacon chopped
1 lb mild or hot Italian sausage
1 small onion diced
4 cloves garlic minced
4 large russet potatoes peeled and cut into ½ inch chunks
6 cups chicken broth
½ bunch kale destemmed and torn into bite-size pieces about 4 cups
1 cup heavy cream
1-2 pinches crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese optional garnish
INSTRUCTIONS
In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion and continue cooking and stirring until the sausage is browned and the onion is soft.
Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
NUTRITION
Calories: 654kcal | Carbohydrates: 30g | Protein: 20g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 1642mg | Potassium: 979mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 36mg | Calci
um: 88mg | Iron: 2mg