Categories: Soup

Ingredients

• 1 lb hot Italian sausage
• 1/3 cup bacon, diced
• 1 brown onion, peeled and diced
• 4-6 garlic cloves, minced
• 1 lb potatoes, peeled and cut into cubes
• 4 cups chicken broth
• 2 tbsp flour
• 1 cup cream (not whipped)
• 2 cups kale leaves, torn into bite size pieces
• Salt and pepper, to taste
• Cayenne, to taste

Directions

1. Remove the sauce from the casings.

2. Heat a large heavy based pot over high heat. Add the sausage into the pan and cook, breaking up the meat into largish chunks, until nicely browned, around 3 minutes. Remove sausage from the pot to into a bowl.

3. Add the bacon and fry until browned. Reserve 2 tbsp for garnish, then transfer the rest into the bowl with the sausage.

4. Turn the stove down to medium high. If the pan is looking dry, add a bit of oil and return to stove. Add the onion and garlic and cook until onion is translucent and garlic is fragrant, around 2 minutes.

5. Return sausage and bacon into the pot. Add the potatoes and chicken broth. Bring to a simmer then lower stove to low and cook for at least 1 hours, preferably 1 1/2 hours. Stir occasionally.

6. Mix together the flour with 2 tbsp cream in a bowl until a “slurry” forms, then add the rest of the cream and stir until combined.

7. Stir cream mixture into the soup and let it simmer for another 15 minutes or until the soup is thickened. Stir through the kale a couple minutes before the soup is ready to come off the stove.

8. Add salt, pepper and cayenne to taste.

9. Remove from stove. Serve, garnished with reserved bacon.

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