Ingredients:
6 oz bacon, chopped
1 lb hot Italian sausage
10 cloves garlic, minced
1 medium onion, diced
6 cups chicken broth
4 cups water
5 medium russet potatoes, peeled and chopped
1 bundle kale (6 cups), chopped
1 cup whipping cream
Salt and black pepper, to taste
Parmesan cheese, for serving (optional)
Instructions:Instructions:
Cook Bacon: In a large pot, sauté bacon over medium-high heat until browned (5-7 minutes). Remove bacon and drain excess oil, leaving about 1 Tbsp.
Cook Sausage: Add Italian sausage to the pot, breaking it up, and cook until browned (5 minutes). Remove sausage and set aside.
Sauté Veggies: Add onion to the pot and cook until soft and golden (5 minutes). Stir in garlic and cook for 1 minute.
Simmer Soup: Add chicken broth, water, and potatoes. Bring to a boil, then simmer until potatoes are tender (13-14 minutes).
Add Kale & Sausage: When potatoes are nearly done, add kale and sausage. Bring to a light boil.
Finish: Stir in cream and bring to a boil. Season with salt and pepper. Remove from heat and garnish with bacon and Parmesan cheese.
Enjoy!