This soup is absolutely delicious and one of my family's favorite soups! I have some picky eaters, but no one complains about this soup EVEN with the kale!
A few notes when making this soup:
This soup is very easy to make and I don't think you can go wrong making changes to it. For example, sometimes when I'm in a hurry and don't feel like cooking bacon, I just use some Kirkland brand bacon crumbles. Put as much as you want in it. If I cook bacon, I usually cook a regular package of it and add it to the soup.
I also like my soup a little more spicy so I add half mild and half hot Italian sausage. To me it gives it just the right spice it needs but not too much that even my three year old eats it just fine.
You can substitute red potatoes instead of the russet potatoes (if you do, don't even bother peeling them, I don't)
You love kale? Well add some more, why not!
Seriously, give this soup a try, you will love it!
INGREDIENTS:
1 lb Italian sausage (I like to add half mild and half hot)
1 large onion, chopped
1 tbsp minced garlic
salt to taste
1/4 tsp black pepper
1/2 tsp red pepper flakes
6 medium size russet potatoes (peel, wash, and dice into small chunks)
3 (14.5 oz) cans of chicken broth
1 quart water
2 tsp flour or cornstarch (mix with a little water to make a soft paste)
1/2 lb bacon, cook and chop
1 bunch kale, chopped (about 2 cups packed in a measuring cup)
1 cup heavy whipping cream (heat in microwave for 1 minute)
Place the Italian sausage in a pot and cook until brown, with a wooden spoon, break the meat apart as it cooks. When the sausage is almost cooked, add onion, garlic, and red pepper flakes and continue cooking. When the sausage is cooked, add the potatoes, chicken broth, water, salt, and black pepper. Cook on medium heat until the potatoes are tender. Add the flour mixture and simmer for about ten minutes. At this point you add the cooked bacon, the chopped kale, and the whipping cream. Cook for about five minutes longer and that's all, your soup is done. Enjoy!
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