Ingredients:

  • 1 lb Italian sausage
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Russet potatoes, cubed into 1/2 inch pieces
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chopped kale, stems removed
  • 1 cup heavy cream

Instructions:

  1. Brown the diced bacon in a large Dutch oven over medium heat until it starts to shatter and turn crisp. Note: This fat is the flavor foundation for the entire soup.
  2. Add the 1 lb Italian sausage to the pot, breaking it apart with a spoon, and cook until it is deeply browned and caramelized.
  3. Stir in the diced onion and minced garlic, sautéing until the onions are translucent and fragrant.
  4. Pour in the 4 cups chicken broth and bring the mixture to a gentle boil.
  5. Add the 1.5 lbs cubed potatoes to the liquid.
  6. Reduce heat to a simmer and cook for 15-20 minutes until the potatoes are fork tender but not falling apart.
  7. Lower the heat to low.
  8. Stir in the 2 cups chopped kale and 1 cup heavy cream.
  9. Warm through for 2-3 minutes until the kale is just wilted.
  10. Adjust salt and pepper to taste before serving.