I had posted this recipe over a year ago. It needed updated photos and a re-post because this soup is super delicious! It’s getting to be that time of year when the temperatures are dipping and soup tastes extra good when it’s chilly and cold outside. I love this soup for it’s simplicity and great flavors. An added benefit is the boost of nutrition with super-food Kale. Kale holds up well in soup, much better than spinach. One can never get enough Kale! ENJOY!
- 1 pound bulk mild Italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth (home-made chicken broth is even better)
- 6 potatoes, thinly sliced
- 1 cup heavy cream or half and half
- 1 bunch fresh kale, tough stems removed
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the Kale into the soup just before serving.
Slightly adapted from: Allrecipes