Ingredients
- 4 ounces bacon
- 1 small yellow onion (about 1/2 cup), chopped
- 2 large cloves garlic, minced or grated
- 1 pound spicy Italian sausage, removed from casing (pork or turkey sausage works)
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 pounds russet potatoes (about 3 medium)
- 32 ounces low-sodium chicken broth (or equivalent chicken bouillon + water)
- 3 cups water, in addition to chicken broth/bouillon
- 8 ounces curly kale (about 1 bunch)
- 1/2 cup heavy cream or 1/2 and1/2
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt - start with less and add to taste
- Freshly ground black pepper, to taste
How to Make
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Step 1: In a large pot, fry bacon until crisp, remove. Wipe or drain out bacon grease. (Or use a skillet)
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Step 2: Add olive oil to pot, cook onion and red pepper flakes on medium until onion softens. Add garlic and cook another minute.
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Step 3: Add sausage, breaking up with wooden spoon, until no more pink is showing and meat is cooked through.
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Step 4: While meat cooks, slice potatoes about 1/8 inch thick.
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Step 5: Add broth and water to pot (total about 7 cups) and potatoes. Bring to boil, then reduce heat and simmer for 6 minutes.
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Step 6: Strip stems off of kale and tear leaves into pieces. Add to soup and cook until wilted - about 2 minutes.
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Step 7: Add cream, vinegar, salt and a few grinds of pepper.
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Step 8: Serve topped with crumbled bacon.
We hope you enjoy this recipe!
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