- 1lb mild Italian sausage
- 1 1/2 tsp red pepper flakes
- 70oz chicken broth (5 14 oz cans)
- 4 slices of bacon
- a large onion
- 1 tbs minced garlic
- six small potatoes- diced
- 1 cup heavy cream
- 1/4 bunch of fresh kale- stems removed
Brown the Italian sausage and red pepper flakes in a pot of medium heat. drain and set aside. Cut up the bacon into 1/2 inch pieces, cook in the same pan until crisp. Drain all but a few tbs. stir in onions, and sauté until translucent, add garlic until fragrant.Pour the chicken broth into pan- add back in the bacon. bring to boil over high heat. add potatoes, boil until fork tender, about 20 min. reduce heat to medium and stir in heavy cream and sausage. heat through. mix kale into soup just before serving.
Recipe credit: Mamma Verdorn