In need of a great dinner? Look no farther. This soup is so satisfying and takes no time to prepare! If you are not a fan of Kale or Swiss Chard you can substitute Spinach. A nice salad and crusty bread makes this a perfect meal!
Enjoy and Happy Cooking,
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
6 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
4 cloves garlic, minced
8 cups chicken stock or broth
6 Yukon potato, thinly sliced
1 cup heavy cream
2 cups kale or swiss chard, chopped
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken stock into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Reduce heat. Add potatoes and simmer for 10 minutes. Add Kale and simmer another 10 minutes. Check potatoes. They should be fork tender. Add cream and cooked sausage. Heat until warm.