1 1/2 to 2 lb. ground sausage
6 to 8 slices (1/2 lb.) bacon, cooked and crumbled
1 medium yellow onion, chopped
2 tsp. minced garlic
2 1/2 quarts water (10 cups)
6 tbsp. chicken base (Minor's or Knorr)
4 to 6 medium potatoes, semi-peeled and sliced 1/4-inch thick then halved
1/2 bunch kale, de-stemmed and shredded into small pieces
1/2 tsp. red pepper flakes
1 tbsp. salt
1 pint heavy whipping cream

In a large pot with lid, brown bulk sausage. Drain and set aside.

Fry bacon. Remove bacon and crumble when cool.

With bacon grease still in the pot, add onions and sauté. When soft add garlic and sauté for an additional 5 minutes.

Drain grease. Add water, chicken base and potatoes to onions and garlic. Bring to a boil, reduce heat and simmer covered for about 15 minutes or until potatoes are soft.

Return sausage and bacon to pot. Mix together well. Add kale, red pepper and salt. Simmer for 5 minutes.

Stir in cream and continue simmering for additional 10 minutes. Serve hot.

Makes 8 to 10 servings.

Submitted by: Gary Carmack