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
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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.
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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.
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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.