Ingredients:

  • 1 lb Spicy Italian Sausage, bulk or casings removed
  • 4 strips Thick-cut Bacon, diced
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 tsp Crushed Red Pepper Flakes
  • 6 cups Chicken Bone Broth
  • 1.5 lbs Russet Potatoes, scrubbed and sliced into 1/4-inch half-moons
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1.5 cups Heavy Whipping Cream
  • 2 cups Fresh Curly Kale, stems removed and chopped
  • 0.25 cup Freshly grated Parmesan cheese for garnish

Instructions:

  1. Brown the sausage. In a large Dutch oven over medium high heat, cook the 1 lb spicy Italian sausage until fully cooked and crumbly. Note: Breaking it into small pieces ensures flavor in every spoonful.
  2. Crisp the bacon. Remove the sausage with a slotted spoon and set aside. In the same pot, fry the 4 strips of diced bacon until crisp.
  3. Preserve the fat. Remove the bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons of fat in the pot. Note: This fat is liquid gold and carries all the meat's flavor.
  4. Sauté the aromatics. Add the diced yellow onion to the pot and sauté for 5 minutes until translucent and soft.
  5. Add the spice. Stir in the 4 cloves of minced garlic and 1/2 tsp red pepper flakes, cooking for an additional 1 minute until the garlic is fragrant but not brown.
  6. Deglaze the pot. Pour in the 6 cups of chicken bone broth. Use a wooden spoon to scrape the bottom of the pot to release the brown bits. Add the 1.5 lbs of sliced potatoes, 1 tsp salt, and 1/2 tsp pepper.
  7. Simmer the base. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are fork tender and slightly translucent.
  8. Incorporate the cream. Stir in the 1.5 cups of heavy whipping cream and return the cooked sausage and bacon to the pot.
  9. Warm it through. Heat for 2-3 minutes until the soup is steaming but not boiling. Note: Boiling after adding cream can cause the dairy to separate.
  10. Wilt the kale. Turn off the heat. Fold in the 2 cups of chopped kale and let it sit for 2 minutes until it is wilted and vibrant green. Serve immediately with Parmesan. One thing I've learned the hard way: don't rush the potato simmering. If they aren't tender, the soup loses that comforting, soft texture that makes it famous. You want the edges of the potatoes to just start rounding off, which indicates they've released enough starch to help the broth's consistency.