Cheesy Potato, Sausage & Kale Soup

• 4 whole Links Of Uncooked Italian Sausage (about 3.5 Oz Each)
• 3/4 cups Chopped Onion
• 5 strips Bacon, Cubed
• 2 cloves Garlic, Pressed
• 2 cups Water
• 14 ounces, fluid Chicken Broth
• 2 cups Diced Potatoes (peel On Is Fine)
• 2 cups Thinly Sliced Kale
• 1/3 cups Heavy Whipping Cream
• 1/4 cups Sour Cream
• 1/2 cups Colby Jack Cheese
• Salt And Pepper, to taste

1. Preheat oven to 325 F. Put sausage links into a baking dish and put it into the oven. Cook sausage links for 20 minutes then remove dish from the oven and pierce casings. Drain off the grease, allow sausages to cool then slice them lengthwise. Then cut them in 1/4 inch slices. Set aside.
2. In a soup pot over medium heat, saute onion and bacon pieces for 3 minutes or until onion is tender. Add garlic, water, broth and the diced potatoes. Cover and cook for 20 minutes or until potatoes are fork-tender.
3. Next, lower the heat to medium-low. Stir in kale, whipping cream, sour cream, and colby jack cheese. Simmer a bit longer, but do not boil or it will curdle. Season to taste.

italian sausage, onion, bacon, garlic, water, chicken broth, potatoes, cream, ubc, cheese, salt

Taken from tastykitchen.com/recipes/soups/cheesy-potato-sausage-kale-soup/ (may not work)