Categories: Soup
Ingredients
- 1 lb hot Italian sausage
- 1/3 cup bacon, diced
- 1 brown onion, peeled and diced
- 4-6 garlic cloves, minced
- 1 lb potatoes, peeled and cut into cubes
- 4 cups chicken broth
- 2 tbsp flour
- 1 cup cream (not whipped)
- 2 cups kale leaves, torn into bite size pieces
- Salt and pepper, to taste
- Cayenne, to taste
Directions
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Remove the sauce from the casings.
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Heat a large heavy based pot over high heat. Add the sausage into the pan and cook, breaking up the meat into largish chunks, until nicely browned, around 3 minutes. Remove sausage from the pot to into a bowl.
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Add the bacon and fry until browned. Reserve 2 tbsp for garnish, then transfer the rest into the bowl with the sausage.
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Turn the stove down to medium high. If the pan is looking dry, add a bit of oil and return to stove. Add the onion and garlic and cook until onion is translucent and garlic is fragrant, around 2 minutes.
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Return sausage and bacon into the pot. Add the potatoes and chicken broth. Bring to a simmer then lower stove to low and cook for at least 1 hours, preferably 1 1/2 hours. Stir occasionally.
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Mix together the flour with 2 tbsp cream in a bowl until a “slurry” forms, then add the rest of the cream and stir until combined.
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Stir cream mixture into the soup and let it simmer for another 15 minutes or until the soup is thickened. Stir through the kale a couple minutes before the soup is ready to come off the stove.
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Add salt, pepper and cayenne to taste.
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Remove from stove. Serve, garnished with reserved bacon.