Categories: Soup

Ingredients

• 1 lb. mild Italian sausage
• 1 tsp crushed red pepper, plus more for garnish
• 4 slices bacon, cut into 1/2-inch pieces
• 1 large onion, diced
• 1 tbsp minced garlic
• 2 quart chicken broth
• 2 lb. Yukon Gold potatoes, cut into 1-inch cubes
• 1 cup whipping cream
• 1/2 bunch lacinato kale, destemmed and coarsely chopped

Directions

1. Cook sausage and red pepper in a large pot over medium-high heat, stirring to break up large pieces, until evenly browned, 10 to 15 minutes. Drain and transfer to a bowl. Wipe excess grease from pot with a paper towel.

2. Add bacon to pot; cook over medium heat until crisp, about 10 minutes. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes.

3. Stir in broth and bring to a boil over high heat. Add potatoes; simmer, uncovered, until fork-tender, about 20 minutes. Reduce heat to medium-low. Stir in cream, kale and cooked sausage; cook until heated through. Garnish with additional red pepper.

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