Ingredients
Scale
- 1 pound bulk mild Italian sausage
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 pound bacon, diced
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 64 ounces chicken broth
- 4–6 medium potatoes, scrubbed and sliced
- 1 small bunch kale, stems removed and leaves chopped (about 3–4 cups)
- 1 cup heavy whipping cream
Instructions
- Prepare the Meat: In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat. Once fully cooked, drain the sausage and set aside. Using the same pot, cook the diced bacon until crisp, then remove and place on paper towels, keeping about 2 tablespoons of bacon grease in the pot.
- Sauté Vegetables: In the reserved bacon grease, add the diced onions and minced garlic. Cook until the onions become soft and translucent, about 3-5 minutes.
- Combine Broth and Vegetables: Pour the chicken broth into the pot and bring to a boil. Add the sliced potatoes and chopped kale, then reduce the heat to medium. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Final Touches: Return the cooked bacon and sausage to the pot. Stir in the heavy whipping cream and continue to heat through until the soup is thoroughly warmed.
- Serve: Dish out the hot soup into bowls, garnishing with additional red pepper flakes if desired.
- Adjust the Heat: The red pepper flakes add a nice kick to the soup, but feel free to adjust the amount according to your taste preferences.
- Choose the Right Potatoes: For the best texture, choose potatoes that hold their shape well during cooking, such as Yukon gold or red potatoes.
- Kale Alternatives: If kale isn’t your favorite, you can substitute it with spinach or Swiss chard, adjusting the cooking time as necessary.
- Serving Suggestion: Serve this soup with a side of crusty bread for dipping into the creamy broth.
- Category: Recipe
- Method: Bake
- Cuisine: American