INGREDIENTS

Servings: 9 bowls

• 1 lb Hot Italian Sausage

• 1/2 lb Bacon, chopped

• 10 large Garlic Cloves, minced or pressed

• 1 medium Onion, finely diced

• 6 cups low sodium Chicken Broth, (48 oz)

• 4 cups Water, (32 oz)

• 5 medium Baker Potatoes, thinly sliced and quartered

• 1 Kale bundle, leaves stripped and chopped (6 cups)

• 1 1/4 cup Heavy Cream

• Salt and Black Pepper to taste

• 2 tsp Red Pepper Flakes

• Shaved Parmesan Cheese to serve

INSTRUCTIONS

• In a large pot, add Italian sausage, breaking it up with a spatula, and sauté until browned (5-7 mins). Move sausage to paper towels or a plate and remove excess oil, leaving 1 Tbsp of oil in the pot.

• Add chopped bacon to the same pot and cook until browned. Remove bacon to the paper towel or plate.

• Finely dice onion and add to the pot. Saute 5 min or until soft. Then, add minced garlic and saute for 1 minute, or until fragrant.

• Add 6 cups of broth and 4 cups of water, and bring to a boil. Add potatoes and cook for 15 minutes or until easily pierced with a fork.

• When potatoes are nearly done, add the chopped kale, bacon, and cooked sausage and bring everything to a light boil.

• Stir in the heavy cream and bring to a boil. Add the red pepper flakes and season to taste with salt and black pepper. Remove from heat. Garnish with shaved parmesan.