Ingredients
- 2 tbsp olive oil
- 1lb ground sausage
- 6 slices turkey bacon, diced into small pieces
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flake
- 6 cups chicken broth
- 2.5lbs yellow potatoes, diced into cubes
- 1 cup heavy cream
- 1 cup milk (or more cream)
- 6oz kale
- cooked bacon and parmesan cheese for topping
Instructions
- Heat a large dutch oven over medium-high heat and add oil. Once hot, add sausage and break up into small pieces as it cooks. Once fully cooked, use a slotted spoon to transfer to another bowl, leaving oil behind.
- Add bacon and let cook for 3-4 minutes or until beginning to brown, then add in onions and cook for another 3-4 minutes. Add garlic, salt, pepper, and red pepper flake and cook for another minute.
- To the onions and bacon, add the potatoes and then pour in the chicken broth. Bring to a boil and then cook for another 12-14 minutes or until potatoes are fork tender.
- Once potatoes are tender, add in the cream and the milk, then add back in the sausage. Bring to a light boil and then reduce heat to medium. Add in the kale and cook the soup another 10 minutes to let the flavors combine and the kale soften.
- Serve with cooked bacon and parmesan cheese!
Category: soup, dinner, lunch, meal prep, winter
Method: stovetop
Cuisine: Italian
