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1 lb ground Italian sausage 1½ tsp crushed red peppers 1 large diced white onion 4 tbsp bacon pieces 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon 1 cup heavy cream 1 lb sliced russet potatoes, or about 3 large potatoes ¼ of a bunch of kale Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving. Delicious! Submitted by: | |
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Some suggestions that aren't necessary but are yummy: add some instant potato flakes to thicken the soup, add grated Parmesan to the soup before serving, add crisp bacon crumbles, garnish with chives and shredded Parmesan, a dollop of sour cream.... add one, add two, add none, it's a great soup.