Ingredients:

  • 6 slices thick-cut, smoked bacon, finely diced
  • 1 pound Italian Sausage (Hot or Mild), removed from casings
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced or pressed
  • 6 cups low sodium chicken broth/stock
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (Optional)
  • Salt and black pepper, to taste
  • 5 pounds Yukon Gold or Russet potatoes, halved and thinly sliced
  • 4 cups packed kale (Lacinato/Dinosaur or Curly), stems removed, roughly chopped
  • ½ cup heavy cream (Double Cream)

Instructions:

  1. Render the Bacon: Place the diced bacon in a large stockpot over medium heat. Cook until crispy and the fat is rendered (about 5-7 minutes). Remove the crispy bacon pieces with a slotted spoon, leaving the fat behind in the pot. Set the bacon aside for garnish.
  2. Brown the Sausage: Increase heat slightly to medium-high. Add the Italian sausage to the rendered bacon fat. Break the meat up with a wooden spoon and cook until fully browned (about 6-8 minutes). Drain off excess grease, leaving about 1 tablespoon behind for flavor.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook until soft and translucent (4-5 minutes). Do not brown the onion.
  4. Add Garlic and Seasoning: Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Deglaze and Add Liquid: Pour in the chicken stock and scrape the bottom of the pot vigorously to lift any browned bits (the fond). Bring the liquid to a simmer.
  6. Add Potatoes: Add the thinly sliced potatoes. Season with salt and pepper.
  7. Cook Until Tender: Continue simmering, uncovered, for 15-20 minutes, or until the potatoes are easily pierced with a fork but still hold their shape.
  8. Introduce the Kale: Once the potatoes are tender, stir in the chopped kale. Cook for just 2-3 minutes, until the kale wilts slightly and turns a vibrant green. Avoid overcooking.
  9. Stir in Cream and Serve: Reduce the heat to the lowest setting. Stir in the heavy cream until fully incorporated and the soup is heated through. Crucially, do not allow the soup to boil once the cream is added. Taste and adjust the salt and pepper. Ladle into bowls and garnish each serving with the reserved crispy bacon.