Ingredients
Method
- Step 1: Cook the Bacon: In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes. Remove and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pot.Step 2: Brown the Sausage: Add the Italian sausage to the same pot. Break it into crumbles and cook until browned and fully cooked, about 5 to 6 minutes. Remove and set aside.Step 3: Sauté the Aromatics: Add diced onion to the pot and cook until softened, about 4 to 5 minutes. Stir in garlic and cook for 30 to 60 seconds until fragrant.Step 4: Simmer the Potatoes: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer for 12 to 15 minutes, or until fork-tender.Step 5: Add Kale and Sausage: Return the sausage to the pot and stir in chopped kale. Simmer for 3 to 5 minutes until kale softens.Step 6: Finish with Cream: Lower the heat and stir in heavy cream. Season with salt, black pepper, and optional red pepper flakes. Warm gently for 2 to 3 minutes without boiling.Step 7: Serve: Ladle into bowls and top with crispy bacon and grated Parmesan cheese if desired. Serve warm with crusty bread.
Video
Notes
- Use mild sausage for a less spicy soup.
- For a low-carb version, swap potatoes with cauliflower.
- Add spinach instead of kale if preferred.
- Avoid boiling after adding cream to keep the broth smooth.
- The soup often tastes even better the next day.
Protein: 20g
Carbohydrates: 28g
Fat: 31g
Fiber: 3g
Sugar: 3g
Sodium: 980mg