1 lb. ground Italian sausage
1 1/4 tsp. crushed red pepper flakes
4-6 slices bacon, cooked and cut into pieces
1/2 large onion, diced
1 tbsp. minced garlic
5 13.75 oz. cans chicken broth
3-4 medium potatoes, peeled and chopped
1 1/2 cup heavy cream
1/4 bunch kale or swiss chard, chopped
Cook Italian sausage and red pepper flakes in a pot with a lid over medium-high heat until crumbly, browned, and no longer pink; about 10-15 minutes. Drain and set aside.
Add onions and garlic into the same pot; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot 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.
Makes: 8 bowls
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 50 minutes