Sausage Kale Potato Soup with Bacon and Heavy Cream
A creamy broth-based soup with browned Italian sausage, bacon, diced potatoes, and tender kale.
Ingredients
Main ingredients
- 4 slices bacon Chopped
- 1 lb Italian sausage Loose or casings removed
- 4 cups kale Chopped
- 1 pound potatoes Peeled if preferred; cut into 1/2-inch cubes
- 1 medium onion Chopped
- 4 cloves garlic Minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- to taste salt Add only after tasting
- 1/2 tsp pepper To taste
- 0–1/2 tsp red pepper flakes Adjust according to spice preference
Instructions
- Render bacon in a 5–6-quart pot until crisp, lift out, and retain about 1 tablespoon of drippings.
- Brown crumbled pork sausage to 160°F. Pour off excess grease, soften the onion in the pot, and stir in garlic for about half a minute.
- Add broth and half-inch potato cubes. Simmer gently around 12–18 minutes until the potatoes are almost tender.
- Mix in prepared kale and continue simmering 5–8 minutes, checking that both leaves and potato centers are tender.
- Lower the heat, return bacon, and pour in cream. Warm gently without vigorous boiling. Adjust pepper, optional chili flakes, and salt after tasting.
Notes
Use a measured pound of potatoes and discard thick kale stems. Brown raw pork sausage thoroughly. Add cream late and keep the finished soup at a gentle heat.