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Ingredients
- 1 pound Italian Sausage
- 1/2 T red pepper flakes
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 4 T crumbled bacon pieces (I used Hormel precooked bacon)
- 8 C chicken broth
- 2 C water
- 1 C half and half
- 2 large russet potatoes, sliced thin
- 3 C Kale, chopped
- salt and pepper
Details
Servings 15
Adapted from jamiecooksitup.blogspot.com
Preparation
Step 1
1. In a large soup pot brown up your sausage with the red pepper flakes.
2. While the sausage is cooking, slice up your potatoes. Nice and thin, now.
3. Then quarter the slices.
4. Chop up your onions, and mince your garlic.
5. Once the sausage is cooked remove it to a plate, and pour your onions, garlic and bacon into the soup pot. Saute them, stirring frequently until the onions are transparent.
6. Add the broth and water to the soup pot.
7. Carefully pour in your potatoes. Bring the soup to a boil. Reduce the heat to a simmer and let the potatoes cook. Should only take about 10 minutes.
8. While your taters are cooking wash up your Kale. Roughly chop up your Kale into small pieces.
9. Once your potatoes have cooked through, add the half and half, and the Italian Sausage. Cook the soup just until it is heated through.
10. Add your Kale, remove from the heat and serve.
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