Ingredients: [the measurements here are enough to feed four, if you wish to increase it, just add more of the ingredients and, of course, get a bigger pot - bon appetite!]
1. Russet potatoes - I would use three or four
2. One big white onion
3. A few cloves of garlic
4. Spicy Italian ground sausage. (1lb.)
5. Bacon. (1lb.) - I like the thick cut and peppered bacon
6. Chicken broth (32 oz. or 2 cans)
7. Heavy cream
8. Red pepper flakes
9. A bunch of Kale
10. Optional: a hint of Cayenne pepper
Directions:
First and foremost, prep your potatoes by cutting them thinly into semi circles, and then peel and cube the onion, and smash and peel and dice the garlic. Bunch up some bacon and slice them into smaller pieces. Now you are ready to place the sausage into a medium high heated Dutch oven or pot. The sausage is naturally oily therefore there is no need to add oil at all. When the sausage is browned, remove it from the pot and put it aside for later. Don't worry about the remains in the pot that will be deglazed in a little bit. Throw in the chopped bacon and brown that. Then thrown in your onions and garlic. Add the crushed red pepper to the mix, this will allow the onions and bacon to absorb the spice (which is nice). Then add a little bit of chicken broth to deglaze the pot. Add the potatoes and pour the rest of the broth (you can add a tad bit of water to help with the simmering process). Cover the pot and let it simmer for at least 1/2 hour. Then add salt and pepper and more crushed red flakes (to taste). While the soup continues to cook, chop the kale. The green goes into the pot at the last minute, before being served, it should retain a little body when eaten. Add 1.5 cup of heavy cream to the pot. Let the cream assimilate. Now add the sausage. Let all that is in the pot rejoice, I mean, merry. Now add the kale, about 2-4 min. before it is served. Enjoy!
Eat with:
1. A delicious and simple garden salad
2. good bread
3. Sprinkle some Parmesan cheese for a slight but good kick.
