- 6 oz bacon, chopped
- 1 lb Italian sausage (preferably the “Hot” variety)
- 1 medium head of garlic (10 large cloves, peeled and minced or pressed)
- 1 medium onion, finely diced
- 6 cups chicken broth/stock (48 oz)
- 4 cups water (32 oz)
- 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
- 1 bundle of kale, leaves stripped and chopped (approximately 6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese for serving (optional)
Cooking Instructions
To begin, heat a large pot or Dutch oven (5.5 qt) over medium-high heat. Add the chopped bacon and sauté until browned, which should take about 5-7 minutes. Once cooked, remove the bacon and place it on a paper towel-lined plate to absorb excess oil, leaving about 1 tablespoon of oil in the pot.
Next, add the Italian sausage to the pot, breaking it up with a spatula as it cooks through for about 5 minutes. Remove the sausage and place it on the paper towel-lined plate alongside the bacon.
Finely dice the onion and add it to the pot, sautéing for about 5 minutes or until it becomes soft and golden. Then, add the minced garlic and sauté for an additional minute. Pour in 6 cups of chicken broth and 4 cups of water, bringing the mixture to a boil.
