Ingredients
1tbspolive oil
1lbmild Italian sausage,casings removed
4ozbacon,diced
1onion,large, chopped
6garlic cloves,minced
½cupdry white wine,optional
4½cupschicken broth,low-sodium
5Russet potatoes,scrubbed, rinsed, and sliced into ¼-inch slices
1beef bouillon,cube, crushed
½tspsalt
¼tspblack pepper,cracked
1tspfennel,ground
1tspred chili flakes,optional, adjust to your taste
1½cupshalf and half,or heavy thickened cream
3cupskale,chopped, hard stems removed, substitute with baby spinach leaves or Swiss chard
parmesan cheese,fresh shredded, for serving
1tbspcornstarch,optional, for a thicker soup
Preparation
Fry the sausage in a heavy-based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon.
When browned and cooked through for about 10 minutes, drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
Cook the bacon in the same pot or Dutch oven over medium heat until crispy for about 10 minutes. Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
Sauté onions in the pot and cook until soft and translucent for about 5 minutes. Add the garlic and cook for 1 minute, until fragrant.
Increase heat to high, pour in the chicken broth, and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel, and chili flakes. Add the potatoes and boil until fork tender for about 10 minutes.
Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon, and kale.
Let simmer for 2 minutes, until kale leaves have softened.
