Ingredients:

  • 1 pound Italian Sausage (Hot or Mild, casing removed)
  • 4 slices Bacon
  • 1/2 medium Yellow Onion (fine dice)
  • 4 cloves Garlic (freshly minced)
  • 6 cups Chicken Broth (low sodium preferred)
  • 2 large Russet or Yukon Gold Potatoes (thinly sliced, 1/8 inch thick)
  • 1/2 cup Heavy Cream
  • 2 cups Kale (roughly chopped, stems removed)
  • 1/2 teaspoon Red Pepper Flakes
  • Salt and Pepper (to taste)

Instructions:

  1. In a large skillet, cook the bacon until crisp. Remove bacon slices but leave the rendered fat in the pan. Crumble the bacon and set aside.
  2. Add the Italian sausage (removed from casing) to the skillet and brown thoroughly, breaking it up as it cooks. Drain off any excessive grease if necessary, but retain enough fat for the flavor base.
  3. Stir in the diced onion, minced garlic, and red pepper flakes into the sausage/bacon fat mixture and cook for 2-3 minutes until fragrant.
  4. Transfer the sausage mixture to the slow cooker basin. Add the thinly sliced potatoes and chicken broth. Season conservatively with salt and pepper (the sausage is often salty).
  5. Cover and cook on high for 30 minutes, or until the potatoes are tender (the soup should be bubbling gently).
  6. Turn the slow cooker off. Stir in the chopped kale until slightly wilted (the residual heat will achieve this). Slowly pour in the heavy cream and stir until the broth is completely integrated and creamy. Do not return the soup to high heat once the cream is added.
  7. Ladle into bowls and top each serving with the reserved crumbled bacon.