Sausage, Kale and Potatoe Soup

You know exactly the soup I'm talking about.  You've had it at a very popular Italian chain restaurant on more than one occasion.  You've made funny little noises while slurping it up and sopping up it's remnants with your bread stick.  And of course when I say you, I'm speaking in the third person and referring to myself.  I haven't the slightest idea how you eat your soup...that's your business.  But when you make this and find yourself moaning with ever little bite, refer back to this and you won't feel so alone.

For a printable recipe, click here.

What you'll need:

4 thick slices bacon, chopped

1 large onion, chopped

1 lb spicy Italian Sausage, casings removed

3 cloves of garlic, minced
Salt and pepper
1 teaspoon red pepper flakes

3 cups chicken stock

3 cups water

3-4 large Russet potatoes (PEEL LEFT ON) cleaned and thinly sliced

3 cups Kale (Leafy parts trimmed from the ribs) roughly chopped

1 cup heavy whipping cream

Start by adding your bacon to a large dutch oven, oven medium high heat.  Cook until crispy and remove bacon with a slotted spoon. Reserve.

To the bacon drippings, add your onions, garlic and sausage.

Saute and break up the sausage into crumbles.  Season to taste with Salt and Pepper and red pepper flakes.

Once sausage is browned and onions are softened, add your stock and water.  Stir to combine.

Now add your potatoes.

Stir well, cover and simmer until potatoes are cooked through, about 30 minutes.

While the potatoes are cooking, wash your kale and strip the leafy greens from the tough ribs.

Make sure to discard the tough ribs.

Uncover the soup, turn the heat down to low, and stir in the heavy whipping cream and the kale.  Stir well and let simmer an additional 20 minutes, uncovered.

Serve in bowls and top with crumbled bacon.

Enjoy,

Laura