Ingredients:
- 5 medium potatoes, sliced thin or cubed
- 32 oz chicken broth
- 16 oz heavy cream
- 1 lb ground Italian sausage
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups kale, chopped
- Salt and pepper, to taste
- Red pepper flakes (optional, to taste)
Instructions:
- Prepare the Ingredients:
- Slice or cube the potatoes.
- Dice the onion.
- Mince the garlic.
- Chop the bacon.
- Remove the stems from the kale and chop it into bite-sized pieces.
- Cook the Bacon and Sausage:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the ground Italian sausage to the pot and cook until browned. Remove and set aside with the bacon.
- Sauté the Aromatics:
- In the same pot, add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Potatoes:
- Pour in the chicken broth and add the sliced or cubed potatoes. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Combine Ingredients:
- Once the potatoes are tender, add the cooked sausage and bacon back to the pot.
- Stir in the chopped kale and let it cook for about 5 minutes until the kale is wilted.
- Add Cream:
- Reduce the heat to low and stir in the heavy cream. Let it heat through, but do not bring it to a boil.
- Season and Serve:
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Serve hot and enjoy!
Nutritional Facts (Approximate per Serving):
This recipe yields about 8 servings.
- Calories: 450 kcal
- Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 18g
- Fat: 34g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 900mg
- Potassium: 600mg
- Vitamin A: 15% DV
- Vitamin C: 30% DV
- Calcium: 10% DV
- Iron: 10% DV