Prep time: 15 minutes

Cook time: 30 minutes

Materials:

• 4-5 bacons strips chopped
• 3 Spicy Italian sausages casings removed
• 5 potatoes peeled and cubed
• 1 onion chopped
• 3 garlic cloves
• 6 cups chicken stock
• 3 cups of kale chopped
• 3/4 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese to taste for garnish

Process:

1. In a Dutch oven or soup pot add in the chopped bacon. Keeping the heat on medium cook the bacon until crispy.
2. Remove the bacon with a slotted spoon and placing it on a paper towel lined plate, leaving the grease behind.
3. Add in the sausage and cook until desired crispiness. Remove and place on the same plate as the bacon. Set aside.
4. Into the bacon and sausage grease add in the onions. Cook stirring often until onions are fully cooked through.
5. Add in the garlic and cook until fragrant (about 60 seconds).
6. Add in the potatoes and season well with salt and pepper. Mix well to incorporate with the onion and garlic.
7. Add in the chicken stock and bring to a boil.
8. Cook 15-20 minutes or until potatoes are fully cooked through.
9. Add in the heavy cream and season with salt and pepper. Mix well.
10. Add in the kale and cook for a few minutes until the kale wilts and cooks down.
11. Add the bacon and sausage back in and mix well to incorporate.
12. Cook for a few minutes to allow the sausage and bacon to heat through.
13. Remove from heat and let the soup sit for a few minutes.
14. Top with some fresh grated parmesan and ENJOY!