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INGREDIENTS
- 1 pound ground spicy Italian sausage (mild can be substituted)
- 8 slices bacon, diced (divided)
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic minced
- 2 tablespoons flour (cornstarch can be substituted)
- 32 ounces chicken stock
- 4 large russet potatoes, peeled and diced into 1/2 inch pieces
- 1 cup heavy cream
- ½ bunch kale or spinach (a couple of handfuls) de-stemmed and torn into bite sized pieces
- Salt and pepper, to taste
Serve with
- Pinch of red pepper flakes
- Reserved bacon
INSTRUCTIONS
- Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
- Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1-1½ tablespoon of bacon grease.
- Add onion to pot and cook 5 minutes, adding garlic the last minute.
- Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
- Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale or spinach is wilted.
- Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!