This is a hearty soup that I make periodically through the year. Some would probably prefer it in the fall and winter, but it makes a great lunch or soup course any time. This recipe makes a huge batch, but can safely be cut in half if desired. And as with most soups, exact measurements are not critical.
- 1 lb not Italian sausage (but use sweet if you must)
- 3 medium russet potatoes
- 1 large onion, chopped
- 4 – 5 slices thick cut bacon
- 3 garlic cloves (or more, to taste), finely minced
- 2 cups coarsely chopped kale
- 4 cups (32 fl ounces) chicken broth
- 2 1/2 cups water (see notes)
- 1 1/4 cup heavy cream
Wash potatoes and slice thinly, about 1/8 to 1/4 inch (it’s easiest to use a mandoline for this). If your sausage is links rather than bulk, remove the casings and break up. Cook bacon until crisp and set aside. If using the soup pot, drain bacon grease completely and wipe clean. Brown sausage in 6 quart or larger dutch oven or stock pot. Drain all the grease. Add onions and saute for a few minutes, until they start to turn translucent. Add garlic and cook for a minute or two more. Add chicken stock and potatoes, and enough water to cover the potatoes. This should be about 2 1/2 cups, but may vary somewhat. Bring to a boil, then reduce heat and simmer (covered) until potatoes are done (about 10 minutes, a little longer if sliced thicker). They should be quite tender. Add bacon, and salt and pepper to taste. At this point you can also add extra crushed red pepper flakes if desired (I add around 1 TBS). Simmer for another 10 minutes. Turn heat to low and add kale and cream. Stir thoroughly, then heat through (another minute or two) and serve.