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Ingredients
- 1 lb Hot Italian Sausage
- 1 large Onion small dice
- 2 slices Bacon
- 3 large Garlic Cloves minced and crushed
- 10 C Water
- 5 Tb Grandulated Chicken Bouillon
- 3-4 Large Potatoes Quartered and cut into thin slices
- 1 C Flour
- 1 C Heavy Cream
- 1/4 bunch Kale chopped
Ingredients
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Instructions
- Saute over medium heat the Italian Sausage in a large soup pot. When browned transfer to a colander/bowl that is lined with paper towels to drain. Use another paper towel to lightly wipe out the excess drippings from the pot.
- Add the bacon to the pot to render the fat. You are NOT looking to crisp or even brown the bacon. Once the fat is rendered discard the bacon
- Add the diced Onion to the bacon fat and cook until tender, about 10 minutes. The onions will being to caramelize. Add the Garlic and continue to cook for another 5 minutes
- Blend the 10 C. of Water and the Chicken Bouillon and then add to the pot. Turn the heat up to Medium-High and simmer for 10 minutes
- Add the drained Italian Sausage and simmer for another 10 minutes
- Add the Potatoes and continue to cook for 10-15 minutes until they become tender. Remove the pot from the heat and lower the burner back to Medium. Place 1 C of the Broth into a large bowl and sift in the Flour. Whisk well to combine into a smooth slurry. Slowly stir that slurry back into the Pot to combine. Return the Pot to the heat for another 5 minutes
- Stir in the Heavy Cream and then add the chopped Kale. Turn off the heat and allow to stand for 5 minutes before serving
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