Ingredients
Scale
- 1 lb (450 g) Italian sausage
- 4 slices bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 3 large potatoes, sliced thin (about 1/8 inch thick)
- 2 cups (60 g) kale, chopped
- Salt and pepper to taste
Instructions
- In a large pot, cook the Italian sausage and bacon over medium heat until browned, about 5–7 minutes. Stir occasionally to cook evenly.
- Add the diced onion and minced garlic to the pot, cooking for an additional 3–4 minutes or until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the sliced potatoes to the pot and cook until tender, approximately 10–15 minutes.
- Stir in the heavy cream and chopped kale, allowing it to simmer for 3–5 minutes.
- Add salt and pepper according to your preference before serving.
Notes
This soup can be made a day in advance. Just reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian