Ingredients:

  • 8 slices Thick-Cut Bacon, diced finely
  • 1 pound Bulk Mild or Spicy Italian Sausage, casing removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 3 medium Russet Potatoes (peeled), sliced into thin half-moons
  • 8 cups Low-Sodium Chicken Broth
  • 1/2 teaspoon Dried Red Pepper Flakes (or more, to taste)
  • 1 cup Heavy Cream (Double Cream)
  • 4 cups Fresh Kale (Tuscan or Curly), stems removed, roughly chopped
  • Kosher Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Render the Bacon: In a large Dutch oven or stockpot over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside for garnish.
  2. Brown the Sausage: Add the Italian sausage to the pot, breaking it up with a spoon. Cook until thoroughly browned. Drain off all but about 2 tablespoons (30 ml) of the fat. This remaining fat is essential for the soup's base flavor.
  3. Sauté Aromatics: Add the diced yellow onion to the pot and sauté in the remaining fat for 5–7 minutes, until softened and translucent.
  4. Add Garlic and Spice: Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Deglaze and Add Liquid: Pour the chicken broth into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (this is called deglazing).
  6. Add Potatoes: Add the thinly sliced potatoes to the broth. Bring the mixture to a rolling simmer.
  7. Cook to Tenderness: Reduce the heat to medium-low and simmer, uncovered, for 15–20 minutes, or until the potatoes are easily pierced with a fork. Season the broth generously with salt and pepper at this stage.
  8. Stir in Cream and Meat: Reduce the heat to low. Stir in the heavy cream and the browned sausage. Heat through, but do not allow the soup to boil once the cream is added.
  9. Introduce the Kale: Add the chopped kale to the pot. Stir gently until the kale wilts (this takes about 2–3 minutes). It should turn bright green and tender, but not mushy.
  10. Taste and Serve: Adjust seasoning if necessary. Ladle the soup into bowls and garnish each serving generously with the reserved crispy bacon bits.