Ingredients
Scale
- 1 1/2 lbs Yukon Gold potatoes, diced
- 1 lb ground Italian sausage
- 6 pieces bacon, cooked and crumbled
- 5 cups chicken stock
- 1 cup heavy whipping cream
- 2 cups chopped fresh kale
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- salt and black pepper, to taste
Instructions
- In a large stockpot over medium-high heat, cook the sausage until browned and fully cooked, breaking it into small pieces.
- Transfer the sausage to a plate, reserving 1 tablespoon of grease in the pot. Discard excess grease.
- Add onions to the pot with the reserved grease and sauté for 5 minutes.
- Add garlic and sauté for another minute.
- Add potatoes, chicken stock, and cooked sausage. Bring to a simmer.
- Reduce heat to medium-low and simmer for 10 minutes, or until potatoes are tender.
- Stir in kale and cream. Simmer for 5 more minutes. Season with salt and pepper.
- Serve warm, garnished with bacon bits.
Notes
- Store leftovers in the fridge for up to 3 days.
- Adjust creaminess by adding more or less chicken stock.
- Pair with crusty bread or a side salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg