What You’ll Need
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1 lb Italian sausage & 3 strips of Bacon
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4 Tbsp butter
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½ white onion, diced
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1 Tbsp garlic, minced
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6 cups chicken broth
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2 cups water
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4–5 yellow potatoes, cut into .5 inch pieces
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3 tsp salt (or to taste)
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1 tsp black pepper
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1 cup heavy cream
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4 cups kale, chopped fine
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Optional garnishes: Grated Parmesan cheese, and Chopped Chive toppers
Let’s Cook
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Brown the Sausage and Bacon
In a large pot, cook the sausage over medium heat until browned, breaking it into smaller bits. Use a slotted spoon to remove it and set aside, leaving fat in the pot. Cook bacon until crispy. -
Sauté Aromatics
In the same pot with remaining fat, melt butter. Add onion and sauté until translucent. Add garlic and cook 1 more minute until fragrant. -
Add Liquids & Potatoes
Pour in chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 10–15 minutes). -
Finish the Soup
Stir in heavy cream, kale, and the browned sausage. Simmer until kale is wilted and everything is heated through. Adjust seasoning if needed. -
Serve
Ladle into bowls and top with grated Parmesan and chives for extra depth.
