This is a hearty and creamy soup made with bacon, sausage, kale, and all sorts of delicious seasonings. It's the perfect combination of flavours that will warm you up on a chilly day.
Serves: 10
Prep Time: 10 minutes
Cook Time: 23 minutes
INGREDIENTS
- 1 lb (450g) Italian sausage
- 4 medium russet potatoes
- 3 (14oz/400g) cans chicken broth
- 1 medium white onion, diced
- 2 cloves garlic, minced
- ½ lb (225g) bacon, crisp-cooked, drained, and crumbled
- 2 ½ cups chopped kale or spinach
- 2 cups heavy cream
- Salt and freshly ground black pepper
METHOD
-
In a medium skillet over medium-high heat, cook the Italian sausage for 8 to 10 minutes or until browned. Remove from the heat, and set aside.
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Peel the russet potatoes, slice them in half, and cut into about ¼-inch (0.5cm) chunks. (Or cut them into fourths to make the potatoes more bite size.)
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Add the chicken broth to a large pot, set over medium-high heat, and bring to a boil. Add the potatoes, and boil for about 10 minutes or until tender.
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Meanwhile, in a small skillet over medium heat, saute the white onion and garlic for about 5 to 7 minutes or until tender. Remove from the heat.
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When the potatoes are tender, add the sausage, onion, bacon, and kale to the pot. Boil for 2 or 3 minutes or until the kale starts to wilt.
-
Reduce the heat to low, add the heavy cream, and cook for 10 minutes or until heated through. Season with salt and black pepper, and serve.
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