Ingredients:
– 1 lb Italian sausage (mild or spicy, as preferred)
– 4 slices bacon, chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 3 cups water
– 4 medium russet potatoes, sliced into thin rounds
– 2 cups kale, chopped (stems removed)
– 1 cup heavy cream
– Salt and pepper, to taste
– Crushed red pepper flakes (optional, for extra spice)
– Grated Parmesan cheese (optional, for garnish)
Instructions:
1. Cook the Meat:
– In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
– Add the Italian sausage to the pot and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage with a slotted spoon and set aside.
2. Sauté the Vegetables:
– In the same pot, add the diced onion and cook until translucent, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.
3. Add the Broth and Potatoes:
– Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
– Add the sliced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Add the Kale and Cream:
– Stir in the chopped kale and cooked sausage. Let it cook for a few minutes until the kale is wilted.
– Pour in the heavy cream and season with salt, pepper, and crushed red pepper flakes (if using). Simmer for another 5-10 minutes to heat through.
5. Serve:
– Ladle the soup into bowls and top with the crispy bacon and grated Parmesan cheese, if desired.
– Serve hot with crusty bread on the side.
