Directions
- 1In a large pot, cook the bacon until crispy.
- 2Remove the bacon from the pot and set it aside, draining most of the grease.
- 3In the same pot, cook the sausage until browned and cooked through.
- 4Remove the sausage from the pan and set it aside.
- 5Reduce heat to medium. Add 1 tablespoon of sun-dried tomato oil to the pot, then add the onion, Italian seasoning, red pepper flakes, salt, and pepper.
- 6Sauté the onions until softened and fragrant, about 5 minutes.
- 7Add in the garlic and cook for another 30 seconds.
- 8Stir in the flour and cook for 1 minute.
- 9Deglaze the pot with white wine, scraping up any brown bits from the bottom.
- 10Simmer for 2-3 minutes.
- 11Gradually pour in the chicken broth, making sure it's nice and mixed after each addition.
- 12Add in the chicken bouillon, potatoes, and sun-dried tomatoes.
- 13Bring to a boil and then reduce to a simmer, cooking for about 15 minutes until your potatoes are fork-tender.
- 14Throw in some kale, your cooked sausage, and your cooked bacon.
- 15Pour in your cream and add a little bit of Parmesan cheese.
- 16Stir to combine.
- 17Serve and enjoy!
Ingredients
- 1 lb bacon
- 1 lb hot Italian sausage
- 7 oz jar sun-dried tomatoes in oil, julienned
- 1 yellow onion, diced
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- Salt
- pepper
- 6 cloves garlic, minced
- 2 tbsp flour
- 0.5 cup dry white wine
- 6 cups chicken broth
- 1 tsp chicken bouillon
- 1.5 lbs Yukon gold potatoes, cut into bite-sized pieces
- 2 cups kale
- 1 cup heavy cream
- Parmesan cheese, grated
- Lemon juice
Equipment
large potwooden spoontongsladle
Tips
- Add as much garlic as you like.
- Adjust seasonings as needed before serving.
- Serve topped with fresh Parmesan, a squeeze of lemon juice (if using), and more crumbled bacon.
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