- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 1 large diced white onion
- 5 cups water
- 5 cups of chicken broth
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot.
Drain excess fat and refrigerate while you prepare other ingredients.
Using the same pot, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken broth and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft. It takes about half an hour.
Add the heavy cream and cook just until heated.
Stir in the sausage and the kale, and heat all the way through.
I also made these rolls to go with it. Amazing.