INGREDIENTS:
1 pack spicy Italian sausage
6 slices bacon
1 large onion, diced
5 (13.75 ounce) cans chicken broth
1 teaspoon garlic powder
4 cups potatoes, thinly sliced
1-8oz sliced mushroom
2 cup half & half or heavy cream
1-2 lb fresh chopped kale (depending on how much kale you like)

 

 

DIRECTIONS:

Decase the spicy sausage. Cook the Italian sausage and chopped onions in a DUTCH oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

 

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes…or the OVEN @400° for 20 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the DUTCH oven.

Pour the chicken broth into the DUTCH oven with the bacon dripping. Bring to a boil over high heat. Add in 1 teaspoon garlic powder. Add the potatoes, and boil until fork tender, about 20 minutes. Then add in the mushroom. Reduce the heat to medium and stir in the heavy cream or half & half and the cooked sausage/onion mixture. heat through. Mix the KALE into the soup just before serving. LADLE the and crumble the bacon on the top.

 

 

Cut the potato into thin slices

 

Drain the cooked sausage and onion into a bowl and set aside. Leaving all the yummy juice back.

 

Bacon in oven at 400 degree for 25 minutes…I made it a little crispier for the soup.