Directions
- 1Peel and cube some Yukon Gold potatoes.
- 2Rinse off the cubed potatoes.
- 3Remove the sausage from the casing. These are mild Italian sausages.
- 4Wash some kale.
- 5Add some bacon into a large cold pot and cook it down to render out some of the fat.
- 6Remove the cooked bacon.
- 7In the same pot, add the Italian sausage and cook until browned, crumbling it down.
- 8Remove the cooked sausage.
- 9Add an onion to the pot.
- 10Add some garlic.
- 11Add the cubed potatoes.
- 12Hit them with some chicken broth.
- 13Bring those to a boil and cook them until fork tender.
- 14Add the sausage crumbles and the bacon back to the pot.
- 15Give it a good stir.
- 16Add some heavy cream to make it nice and thick and creamy.
- 17Add a nice handful of grated Parmesan cheese.
- 18Add some Akimmi's Garlic & Herb seasoning.
- 19Add a dash of nutmeg.
- 20Let that simmer down.
- 21Add the kale and let that cook for about 5 to 10 minutes.
- 22Serve your soup with garlic crostini.
Ingredients
- Yukon Gold potatoes
- Mild Italian sausage
- Kale
- Bacon
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Grated Parmesan cheese
- Akimmi's Garlic & Herb seasoning
- Nutmeg
Equipment
Large potPotato peelerKnifeCutting boardColanderSpoonLadle
Tips
- This might be my favorite soup hands down, packed with flavor.
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