Italian Sausage And Potato Soup

• 1 lb Italian Sausage
• 4 slices of bacon
• 2 russett potaoes, sliced thinly
• 1 medium onion, diced finely or pureed
• 2 cloves of garlic, minced fine
• 3 cups chopped kale
• 5 chicken boullion cubes
• pinch of red pepper flakes
• salt and pepper to taste
• 10 cups of water
• 1 cup of heavy cream

1. Cook the sausage and set aside. Add the bacon to the same pot and cook until crispy, then remove and crumble. Drain off most of the bacon grease, and add the onions, garlic, and red pepper flakes the pan. Sweat them over medium heat for 4 to 5 minutes, just until they begin to soften. Add the crumbled bacon and cooked sausage to the pot, along with the chicken boullion, sliced potatoes, and water. Bring to a boil, then reduce to a simmer for about 8-10 minutes. Add the heavy cream and the kale, season with plenty of black pepper, and check for seasoning on the salt (boullion and bacon contains a fair amount of salt to begin with, so you may not need to add much. Grated Parmesean cheese goes well with this soup when served.

italian sausage, bacon, potaoes, onion, garlic, chopped kale, chicken, red pepper, salt, water, heavy cream

Taken from www.epicurious.com/recipes/member/views/italian-sausage-and-potato-soup-50108551 (may not work)