| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 12 cups |
Ingredients
- 4 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 pound sweet Italian sausage, casings removed
- 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 1 large white onion, diced
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 cups chicken broth
- 6 cups curly kale, stems removed and leaves roughly chopped
- 3/4 cup heavy cream
- 1 teaspoon white wine vinegar
Instructions
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 38 mg |
| Sodium | 702 mg |
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 38 mg |
| Sodium | 702 mg |
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 38 mg |
| Sodium | 702 mg |
Reviews
This soup recipe is company worthy! It works well made with kale or with baby spinach. The white wine vinegar at the end is optional – I forgot it the first time and it still tasted great.
We made this after New Year’s and it was delicious. The ingredients are very straightforward, easy to find, and prep was a snap. What’s weird is that it’s 103 degrees right now in Arizona and I’ve got such a craving for this soup today! It’s not even noon yet on this 4th of July and the last thing I want to do is use my stove today. Has anyone tried this with a slow cooker? I guess you would still need to sauté the bacon, sausage and onion, but that could be done first thing in the morning. Then later, just put everything in the slow cooker and let it go?
This recipe is so delicious and tasty–especially when the snow is flying outside my kitchen window. I have shared it with many friends, and all agree is definitely a saver.
This is a fantastic recipe. I always add shredded chicken which allows for the soup to be more hearty.
Excellent! I used a little more bacon and added a little spinach
I’ve made this several times now, and it’s always a hit! I love the bacon in it!
SO good—and easy to make!! Gonna feed us for a week. Not mad about leftovers!
Its delicious. I dont eat dairy so I used plant based heavy cream instead. I doubled the kale and potatoes to make more hearty. This is the second day I made this.
This was EXCELLENT & easy to double for a crowd. My new GO TO
This was absolutely devine! I forgot the the dash of white wine vinegar & we didn’t miss it. Easy to put together for a crowd.