Ingredients
Main Ingredients
- 4-5 slices bacon Cook until crispy.
- 1 pound mild or spicy Italian sausage Choose according to spice preference.
- 1 large onion chopped
- 2 tablespoons minced garlic cloves Enhances flavor.
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 pounds Yukon gold potatoes, cut into 1 inch cubes Press down in broth.
- 4 cups chopped kale Add near the end of cooking.
- 32 ounces chicken broth Cover the potatoes.
- 1 cup heavy whipping cream Added at the end for creaminess.
Garnishes
- to taste more bacon For topping.
- to taste Romano cheese or parmesan For topping.
- 1/8 to 1/4 teaspoon cayenne pepper (optional) For added heat.
Method
Preparation
- Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and keep about a tablespoon of the bacon grease in the pan.
- Add the Italian sausage to the hot skillet. Break it apart as it cooks for 7 to 8 minutes, until browned.
- Stir in the chopped onion and minced garlic. Sauté until the onion and garlic are softened.
- Drain any extra grease from the skillet.
- Transfer the sausage mixture to the crockpot.
- Add the cubed potatoes and pour in the chicken broth. Press the potatoes down so they are covered by the broth.
Cooking
- Cook on high for 3 to 4 hours or low for 5 to 6 hours, until the potatoes are tender.
- Add the kale and heavy whipping cream. Cook on high for about 15 to 20 minutes, until the kale is wilted and the soup is creamy.
Serving
- Top the soup with the crispy bacon and parmesan or Romano cheese before serving. Add ⅛ to ¼ teaspoon cayenne pepper if you want extra heat.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g
Notes
Serve with crusty bread or a green salad. Allow the soup to cool before storing it in the refrigerator. Leftovers should be eaten within 3 to 4 days.
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