Prep Time: 15 Mins
Cook Time: 15 Mins
Total Time: 30 Mins
Servings: 6

Ingredients : 

6 Ounce chopped bacon
1 pound Italian Sausage
1 medium garlic head, 10 large cloves, peeled and minced or pressed
1 medium finely diced onion
4 cups of chicken broth/stock
6 cups of water
5 medium russet potatoes, peeled & chopped into ¼” thick pieces
1 kale bundle, leaves stripped and chopped (6 cups)
1 cup of whipping cream
Salt and black pepper to taste
Parmesan cheese to serve, optional

Instructions : 

1. Chop bacon, then cook it in a big saucepan or dutch oven (5.5 quarts) over medium-high heat until it is
browned (5-7 mins). While leaving approximately 1 Tbsp of oil in the saucepan, remove the bacon to a
plate lined with paper towels and spoon out any excess oil.
2. Add Italian sausage, breaking it up with a spatula, and heat it thoroughly (5 min). Drag to a plate covered
with paper towels.
3. Add onion, diced finely, to the saucepan. Add the minced garlic and continue to sauté for an additional
minute.
4. Add 6 cups of water and 4 cups of broth, then bring to a boil. Add the potato slices and simmer for an
additional 13-14 minutes, or until fork-tender.
5. Add chopped kale and cooked sausage when the potatoes are almost done cooking, and then bring
everything to a gentle boil.
6. Add 1 cup of cream and heat through. Remove from heat after adding salt and black pepper to taste. Add
grated parmesan and bacon as garnishes.