Ingredients
Equipment
Method
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside. Add the Italian sausage to the pot and cook, breaking it apart, until browned. Drain excess grease.
- Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the chopped kale and cook for 5 minutes until wilted. Reduce heat to low and stir in the heavy cream. Season with salt and pepper. Serve hot, garnished with crispy bacon and Parmesan cheese.
Nutrition
Notes
Tip 1: For a richer flavor, use a combination of chicken and vegetable broth.
Tip 2: Ensure you do not boil the soup after adding the heavy cream to prevent it from curdling.
Tip 3: The soup will thicken as it cools. You can add a splash of broth when reheating to reach your desired consistency.
Tip 2: Ensure you do not boil the soup after adding the heavy cream to prevent it from curdling.
Tip 3: The soup will thicken as it cools. You can add a splash of broth when reheating to reach your desired consistency.