INGREDIENTS
- 1 lb hot or mild Italian sausage
- 1 onion diced
- 3 cloves minced garlic
- 6 cups chicken stock
- 1 cup heavy cream
- 5 slices bacon
- 2-4 russet potatoes
- 3 handfuls chopped kale
- 2 tbs better than bouillon roasted garlic
- 1/4 cup parmesan cheese
- salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes
DIRECTIONS
- In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
- Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
- Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
- Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
- Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.