Ingredients:

  • 1 lb Spicy Italian Sausage, bulk or casings removed
  • 4 oz thick cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups high-quality chicken bone broth
  • 1.5 lbs Russet potatoes, scrubbed and sliced into 1/4 inch half-moons
  • 2 cups Lacinato kale, stems removed and chopped
  • 1 cup heavy whipping cream
  • 1 tsp red pepper flakes
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Place diced bacon in the cold Dutch oven and turn the heat to medium. Cook 5-7 mins until fat renders and bacon is crispy.
  2. Remove bacon with a slotted spoon, keeping the fat in the pot. Add the 1 lb spicy Italian sausage. Cook 8 mins until browned and crumbled.
  3. Remove sausage, leaving about 2 tbsp of fat. Add the diced yellow onion. Cook 5 mins until translucent and soft.
  4. Stir in the 3 cloves minced garlic and 1 tsp red pepper flakes. Cook 1 min until fragrant but not browned.
  5. Pour in 1 cup of the chicken bone broth. Scrape the bottom of the pot vigorously to release all those browned bits.
  6. Add the remaining broth and the 1.5 lbs sliced Russet potatoes. Bring to a boil, then reduce heat and simmer for 15 mins.
  7. Stir the cooked sausage and half of the crispy bacon back into the pot. Simmer for 2 mins to marry flavors.
  8. Stir in the 2 cups chopped Lacinato kale. Cook 2-3 mins until vibrant green and tender.
  9. Remove the pot from the heat. Stir in 1 cup heavy whipping cream. Stir gently until the soup is a uniform, creamy color.
  10. Taste for salt and pepper. Serve immediately topped with the remaining crispy bacon.