Serves: 4
Prep. Time: 0:35
1/2 lb. spicy Italian sausage - crumbled
4 slices smoked bacon - chopped
1/2 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – peeled and sliced thin
2 garlic cloves - peeled, crushed
1/2 med. onion - peeled, chopped
1 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
4 slices smoked bacon - chopped
1/2 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – peeled and sliced thin
2 garlic cloves - peeled, crushed
1/2 med. onion - peeled, chopped
1 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
Serve with bacon crumbled on top.
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