Ingredients
- 8 slices bacon, cut into a small dice
- 2 pkgs. Jimmy Dean's Sausage w/ sage
- 1 1/2 tsp. red pepper flakes (optional, I usually don't put this in)
- 1 large yellow onion, chopped very fine
- 8 cloves of garlic chopped very fine OR 4 tsp. refrigerated/already chopped garlic
- 8 cups Swanson Chicken broth
- 5 cups Russet potatoes, cubed to bite size
- salt and black pepper
- 1 1/2 tsp. Mrs. Dash Regular Season
- 4 cups loose packed cups Kale, chopped in small bite pieces, you can usually buy it already washed and chopped
- 1 quart heavy cream
- Parmesan cheese, grated for serving
Preparation
Step 1
In a large soup pot , cook the pieces of bacon over medium until crispy. Make sure to do this over medium heat, you don't want it to burn, just get crispy. Add to the bacon your sausage and red pepper flakes (if using) and begin to crumble up the sausage with a wooden spoon, mixing it in with the bacon. Cook until the sausage is cooked all the way through, on medium heat. Push sausage to the sides of the pan. Add the chopped onion. Saute the onion until translucent; add the garlic and saute for about 1 more minute. Stir all the sausage mixture with the onion and garlic mixture. Add the the chicken broth and then the potatoes. Season with about 1 1/2 tsp. salt and about 1/2 tsp. black pepper and the Mrs. Dash. Bring to a boil and turn down to let it simmer until the potatoes are tender. About 20 min.
Add the kale and the heavy cream. Bring back to a simmer and let it simmer until the kale is wilted. Ladle into soup bowls and sprinkle parmesan cheese over each serving.