Cook the Bacon:
In a large pot or Dutch oven, heat over medium heat and cook the bacon until crispy, about 7-8 minutes. Turn the bacon halfway through to cook evenly. Once fully cooked, remove the bacon from the pot and set it aside on a plate lined with paper towels to drain. Reserve the bacon drippings in the pot for cooking the sausage.
Cook the Sausage:
Add the Italian sausage to the same pot with the bacon drippings. Break the sausage up with a wooden spoon as it cooks, and stir occasionally until browned and no longer pink, about 5-7 minutes. Once fully cooked, transfer the sausage to a plate lined with paper towels to drain excess fat.
Cook the Onion and Garlic:
In the same pot, using the remaining drippings, add the diced onion and the roasted garlic base. Cook the onion over medium heat until softened and translucent, about 5 minutes. Stir occasionally to prevent sticking. Add the minced garlic and cook for another minute, stirring frequently until fragrant.
Add Broth and Potatoes:
Pour in the chicken stock and stir to combine with the onion and garlic. Add the diced russet potatoes, making sure they are fully submerged in the broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, or until the potatoes are fork-tender.
Add Kale and Cream:
Once the potatoes are tender, stir in the chopped kale and heavy cream. Raise the heat slightly and bring the soup to a gentle boil, then reduce it back to a simmer. Let the soup cook for an additional 5-7 minutes, or until the kale becomes tender and bright green.
Season the Soup:
Season the soup with salt, black pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes to taste. Adjust the seasoning based on your preference. Stir well to ensure all the flavors are combined.
Garnish and Serve:
Chop the cooked bacon into small pieces and return it to the soup. Stir in the parmesan cheese and allow it to melt into the soup.
Ladle the creamy sausage, potato, and kale soup into bowls, and garnish each serving with extra shredded parmesan and a pinch of red pepper flakes, if desired.
Nutrition Facts (Per Serving):
Calories: 450 kcal
Protein: 22 g
Fat: 30 g
Carbohydrates: 20 g
Fiber: 3 g
Sodium: 1000 mg
Sugars: 2 g
Note: Nutrition values are estimates and may vary depending on specific ingredients and portions used.
Continued on the next page
ADVERTISEMENT
