Sausage, Kale And Potato Soup

Ingredients

• 1 teaspoon Extra Virgin Olive Oil
• 2 slices Bacon, Diced Fine
• 1 whole Onion, Medium Sized Diced Fine
• 1-¼ pound Sweet Italian Sausage (ground Or Removed From Casings)
• 3 cloves Garlic, Minced
• ¾ teaspoons Red Pepper Flakes (or To Taste)
• 1 teaspoon Oregano, Dried
• 1 teaspoon Rosemary, Dried
• 6 cups Chicken Stock
• 4 cups Water
• 4 whole Russet Potatoes, Medium Sized, Sliced 1/4" Thick With Skin
• 1 bunch Kale Or Chicory (Large, Stems Removed And Chopped)
• ½ cups Heavy Cream
• ½ cups Milk
• 1 cup Parmesan Cheese, Grated
• Sea Salt And Freshly-ground Black Pepper, To Taste

Preparation Instructions

In a large stock pot add olive oil and bacon. Saute over medium-high heat until bacon starts to brown. Then add onion and saute until onion starts to caramelize.

Add sausage, garlic, red pepper flakes, oregano and rosemary. Break sausage into small pieces and cook until sausage starts to brown.

Add all of the chicken stock, water and potatoes. Cook until potatoes are tender when poked with fork, about 15-20 minutes.

At this point you can taste soup and add sea salt if needed and pepper to taste. Mine didn’t require any salt but it will depend on your chicken broth.

Add chopped kale and gently stir until well combined. Cook about 3 minutes or until kale is crisp yet tender.

Remove from heat and stir in cream and milk.

Serve immediately with fresh grated Parmesan and cracked black pepper.