Ingredients:

  • 1 lb spicy Italian sausage, bulk or casings removed
  • 4 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 lbs russet potatoes, scrubbed and sliced into 1/4-inch half-moons
  • 6 cups low-sodium chicken broth
  • 1 tsp red pepper flakes
  • 2 cups fresh kale, stems removed and chopped
  • 1 cup heavy whipping cream
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese for topping

Instructions:

  1. Place the 4 oz diced bacon in a cold Dutch oven and turn the heat to medium.
  2. Remove the bacon once crispy, but keep the fat. Add 1 lb spicy Italian sausage and brown it until it forms a dark, flavorful crust.
  3. Add the diced yellow onion to the pot with the sausage. Sauté 5 minutes until the onions are translucent and soft.
  4. Stir in the 4 minced garlic cloves and 1 tsp red pepper flakes. Cook 1 minute until the aroma fills the kitchen.
  5. Pour in 6 cups chicken broth. Use your spoon to scrape all the brown bits off the bottom.
  6. Add the 1.5 lbs sliced russet potatoes. Bring to a boil, then reduce heat and simmer 15 minutes until the potatoes are fork tender.
  7. Stir in the 2 cups chopped kale. Cook 2-3 minutes until the leaves turn bright green and tender.
  8. Pour in 1 cup heavy whipping cream. Stir gently until the broth turns a rich, creamy white.
  9. Taste the soup and add salt and black pepper as needed. Top with the reserved crispy bacon and fresh Parmesan cheese.