2 loose packed cups kale, cut into bite size pieces
1 cup heavy cream or 14 oz evaporated milk
Parmesan cheese, grated, for serving
Instructions
In a large soup pot or saucepan cook the bacon
over medium heat until crispy. Add sausage and
break it apart as it cooks. Once sausage is
browned and crumbled drain off the grease leaving
a tablespoon or two to sauté the onion
Push the sausage to the edges of the pot and add
onion to the center, sauté until translucent then
add garlic and sauté until fragrant.
Stir in broth and potatoes, season with 3/4
teaspoon salt and 1/4 teaspoon pepper, simmer for
about 20 minutes or until potatoes are tender.
Add kale and heavy cream or evaporated milk. Bring
to a simmer. Taste and re-season as needed. Serve
with Parmesan cheese and crusty bread.
Originally Submitted
4/30/2021
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