Ingredients:
1 lb. ground Italian sausage
1/2 to 1 tsp. crushed red pepper, depending on how hot you want it
1 large white onion, diced
4 Tbsp. bacon pieces
2 tsp. garlic, minced or chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. Russet potatoes, or about 3-4 large potatoes
a bunch of kale
Directions:
Sauté Italian sausage and crushed red pepper. Drain excess fat. In the same pan, sauté bacon, onions, and garlic for approximately 15 mins or until onions are soft. Mix together the chicken bouillon and water in a large soup pot, then add onions, bacon, and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in sausage. Add kale just before serving. Serves 6 to 8.
Recipe from www.epicurious.com
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