Categories: potatoes, sausage, soup

Ingredients

• 1/2 lb bacon (preferably natural, nitrate free)
• 1/2 lb chicken Italian sausage or bulk sausage of your choice
• 4-6 potatoes, diced
• 1 onion, chopped
• 3-4 garlic cloves, minced
• 6 cups chicken stock
• 2 cups whole milk, half & half, or raw cream
• 1 head of kale,chopped
• salt and pepper, to taste
• Parmesan cheese

Directions

1. In a small pan, cook the bacon. Save bacon grease, if desired. Cool and finely chop. In a large pot, cook the sausage, onions, and garlic (in bacon grease, if desired) until the sausage has browned. Crumble sausage as you cook it.

2. Add the potatoes and stock and bring to a boil. Once it has reached a boil, turn it down to low and simmer for 20 minutes or so, just until the potatoes are tender.

3. Add the milk, kale, and bacon and allow to cook for 5-10 minutes. Season to taste. Top with parmesan cheese for extra flavor! Enjoy! Makes 6-8 servings. Freezes well.

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