4mediumrusset potatoespeeled and diced into ¼-inch pieces
1cupheavy whipping cream
salt and pepperto taste
Cook the Italian sausage with red pepper flakes in a Dutch oven over medium heat. Brown it and crumble it as you go, then drain excess fat and remove onto a plate.
Cook the bacon in the Dutch oven until crispy. Remove onto a plate with the sausage, drain the fat leaving about 1 tablespoon of grease in the Dutch oven.
Add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute.
Add the chicken stock and bring to a boil. Add the potatoes (if you feel like you need more liquid, add a cup of water – I usually do!), and cook until they’re fork tender (about 12-15 minutes).
Add chopped kale, the browned sausage and half of the bacon to the pot and bring to a gentle boil (5 minutes until the kale has wilted). Stir in the cream, season with salt and pepper.
Remove from heat, and top with the remaining crispy bacon.
Kale can be substituted with baby spinach leaves.
If you prefer a thicker soup, you can thicken it with cornstarch slurry (1-2 tablespoons of cornstarch mixed with 1 tablespoon of water). Stir it in the soup, and cook for a few minutes stirring occasionally until it thickens up.
If you prefer not to cook the onions in the bacon grease, you can substitute with 1 tablespoon of olive oil.