Zuppa soup

INGREDIENTS

  

• 1 lb ground spicy Italian sausage - (mild can be substituted)
• 8 slices bacon, diced - (divided)
• 1 medium yellow
• onion, peeled and diced
• 2 cloves garlic - minced
• 2 Tbsp flour - (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) - de-stemmed and torn into bite sized pieces
• Salt and pepper, - to taste
• Pinch of red pepper flakes. - optional

INSTRUCTIONS

 

• Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
• Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
• Add onion to pot and cook 5 minutes, adding garlic the last minute.  
• Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.
• Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.
• Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!