# What You'll Need:
→ Meats
01 - 1 pound Italian sausage, mild or spicy, casings removed
02 - 4 slices bacon, chopped
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 4 medium russet potatoes, scrubbed and sliced into 1/4 inch rounds
06 - 4 cups fresh kale, stems removed and chopped
→ Liquids
07 - 5 cups low-sodium chicken broth
08 - 1 cup heavy cream
→ Seasonings
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste
# How to Make It:
01 - In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
02 - Add Italian sausage to the pot and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.
03 - Add diced onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sliced potatoes, chicken broth, Italian herbs, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and simmer for 3 to 4 minutes, until wilted and tender.
06 - Lower heat and pour in the heavy cream. Heat gently until warmed through, stirring occasionally. Do not allow to boil.
07 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.
