Ingredients:

  • 4 oz Bacon or Pancetta, diced small
  • 1 lb Hot Italian Sausage, bulk, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced finely
  • 6 cups Chicken Stock (low sodium)
  • 2 cups Water
  • 3 large Russet or Yukon Gold Potatoes, thinly sliced (approx. 1/8 inch thick)
  • 1/2 cup Heavy Cream (35% fat)
  • 4 cups Fresh Kale, packed, thick stems removed, roughly chopped
  • Kosher Salt, to taste (start with 1 tsp)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes (optional)

Instructions:

  1. Render the Bacon: In a Dutch oven over medium heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon pieces and set them aside (this will be added back at the end).
  2. Brown the Sausage: Increase heat slightly to medium-high. Add the bulk Italian sausage to the pot and break it up with a wooden spoon. Cook until thoroughly browned, about 6–8 minutes.
  3. Drain Excess Fat: Using a slotted spoon, remove the sausage and place it next to the bacon. Carefully pour off all but 1–2 tablespoons of the rendered fat/oil from the pot.
  4. Sauté Aromatics: Reduce the heat back to medium. Add the diced onion and cook until soft and translucent (about 5 minutes). Add the minced garlic and crushed red pepper flakes (if using) and cook for 1 minute until fragrant.
  5. Build the Broth: Pour in the chicken stock and water. Bring the mixture to a gentle boil, scraping up any delicious browned bits (the fonds) from the bottom of the pot.
  6. Add Potatoes: Add the thinly sliced potatoes to the boiling broth. Reduce the heat to a simmer (low to medium-low).
  7. Simmer Until Tender: Cook, uncovered, for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  8. Introduce Cream and Meat: Reduce the heat to the lowest setting. Stir in the heavy cream and return the cooked sausage to the pot. Heat through gently, but do not boil the soup after adding the cream.
  9. Stir in Kale: Add the chopped, de-stemmed kale. Stir slowly and allow it to wilt into the hot soup, which typically takes only 2–3 minutes.
  10. Final Seasoning and Serve: Taste the soup. Adjust the salt and pepper as needed. Stir in the reserved crispy bacon just before serving to maintain its crunch.