Ingredients:

  • 1 lb Italian sausage, casings removed
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1.5 lbs Russet potatoes, scrubbed and diced into 1/2 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups heavy cream
  • 3 cups fresh kale, stems removed and chopped
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. Heat your Dutch oven over medium high heat and fry the diced bacon. Cook until the fat has rendered and the bits are crisp. Remove the bacon with your slotted spoon and set it aside on a paper towel.
  2. In that same pot, add the 1 lb Italian sausage. Use your spoon to break it into small crumbles. Cook until the meat is browned and caramelized, meaning you see those dark brown bits on the bottom of the pot.
  3. Turn the heat down to medium. Toss in the diced yellow onion. Sauté for 3-4 minutes until translucent.
  4. Stir in the minced garlic and red pepper flakes. Cook for 60 seconds until the scent becomes heady and fragrant, but don't let the garlic turn brown or it'll go bitter.
  5. Pour in the 6 cups of chicken broth and stir in the diced potatoes. Bring the mixture to a rolling boil.
  6. Reduce the heat to a simmer and cover the pot. Cook for 12-15 minutes until the potatoes are tender when pierced with a fork.
  7. Pour in the 2 cups of heavy cream and stir in the chopped kale.
  8. Add the cooked bacon bits back in. Simmer for another 2-3 minutes until the kale has wilted and the soup has a velvety consistency.