Categories: Italian, Main Dish, Pork, Soup
Ingredients
- 3 (14 ounce) cans chicken broth
- 9 cups water
- 3 -5 pieces bacon
- 1 lb Italian sausage , loose-ground
- 4 large russet potatoes , skin-on and cut into bite sized chunks
- 1 large white onion , finely chopped
- 3 garlic cloves , crushed
- 2 tablespoons olive oil
- 2/3 cup half-and-half
- 1/2-1 1/2 teaspoon salt (to taste)
- 1/2-1 tablespoon black pepper (to taste)
- 1/2-1 teaspoon ground cayenne pepper
- 1/2 teaspoon mustard powder , ground
- 1/4-1/2 teaspoon fennel seed , ground (optional)
- 2 cups kale leaves , chopped (optional)
Directions
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In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
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In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
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In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
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Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
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Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
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5 Minutes before serving mix in the chopped kale leaves.