Ingredients:

  • 1 lb Spicy Italian Sausage, bulk or casings removed
  • 6 strips Thick-cut Bacon, chopped into 1/2-inch pieces
  • 1 medium White Onion, finely diced
  • 4 cloves Fresh Garlic, minced
  • 1.5 lbs Russet Potatoes, scrubbed and sliced into 1/4-inch half-moons
  • 6 cups Low-sodium Chicken Broth
  • 1 tsp Red Pepper Flakes
  • 2 cups Fresh Kale, stems removed and chopped
  • 1 cup Heavy Whipping Cream
  • 1 piece Parmesan Rind
  • Salt to taste
  • Black pepper to taste
  • Freshly grated Parmesan cheese for garnish

Instructions:

  1. Place your chopped 6 strips of Thick cut Bacon in the cold Dutch oven. Turn the heat to medium and cook until the fat is rendered and pieces are crispy.
  2. Remove the bacon with a slotted spoon, leaving the fat. Add 1 lb Spicy Italian Sausage to the pot. Break it apart with your spoon and cook until no pink remains and deep brown edges appear.
  3. Push the sausage to the side (or remove if the pot is crowded). Add 1 medium White Onion and cook for 3 minutes. Add 4 cloves of minced Fresh Garlic and 1 tsp Red Pepper Flakes, stirring for 60 seconds until the aroma is intense and fragrant.
  4. Pour in 1 cup of the 6 cups Low sodium Chicken Broth. Use your wooden spoon to scrape every single brown bit off the bottom of the pot.
  5. Add the remaining broth, the 1.5 lbs of sliced Russet Potatoes, and the Parmesan Rind. Bring to a boil, then reduce heat to a simmer.
  6. Let the mixture simmer for about 15 minutes until the potatoes are fork tender but not falling apart.
  7. While the soup simmers, ensure your 2 cups of Fresh Kale are de stemmed and chopped into bite-sized pieces. Tough stems will ruin the texture of the final bowl.
  8. Measure 1 cup Heavy Whipping Cream. To prevent curdling, stir a ladle of hot broth into the cream before pouring the whole mixture into the pot.
  9. Stir in the kale. Cook for 2-3 minutes until the leaves turn bright green and soften slightly.
  10. Taste the broth. Add salt and black pepper to taste, then remove the Parmesan rind before serving. Garnish with freshly grated Parmesan cheese.