Ingredients

• 1 pound ground Italian sausage
• 1 1/4 teaspoons crushed red pepper
• 4-6 slices bacon, cooked and cut into pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 3-4 medium potatoes, peeled and thinly sliced (see Note)
• 1 cup heavy cream
• 1/4 bunch kale, coarsley chopped (swiss chard can be substituted)

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

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