Zuppa w/ Turkey Sausage

Ingredients

• 1 tbsp olive oil
• 1/2 lb bacon diced, uncured turkey
• 1 small yellow onion diced
• 1 lb ground turkey Italian sausage
• 1 teaspoon Italian season
• 1 teaspoon garlic powder 
• 2 teaspoons minced garlic 
• 2 lbs Russet potatoes about 5 potatoes
• 5 cups vegetable stock warmed
• 1 cup heavy whipping cream
• 1/2 bunch of kale about 2 cups sliced, not packed
• 1 teaspoon seasoned salt 
• 1 tsp crushed red pepper flakes more or less to taste

Instructions

• Prepare ingredients first: dice bacon and set it aside. Dice onion, peel and chop potatoes, and mince garlic. 
• Preheat a Dutch oven or another soup pot over medium heat and add oil.
• Add the diced bacon and saute until browned and fat is mostly rendered.
• Add the diced onion and saute until softened. Mix in minced garlic and saute just until fragrant.
• Add ground turkey Italian sausage and use a spatula or a wooden spoon to break it up into chunks. Saute until sausage is mostly cooked.
• Mix in diced potatoes and sauté for a few minutes.
• Slowly, pour in stock, while scraping bottom of the pot and the sides. Bring everything to simmer and lower the heat to medium-low.
• Season with salt and crushed red pepper flakes and mix well. Let the soup cook uncovered over medium-low to low heat until potatoes are very tender (about 40 minutes). 
• Use a wooden spoon to crush and break up a few potatoes for a thicker consistency.
• Chop the kale leaves and discard the thick stem. Stir kale into the soup.
• Stir in the heavy whipping cream and cook for just about 5 more minutes but don't let it boil. Take off heat right away.