Ingredients

• 4-6 strips bacon
• 1 lb. Hot Italian sausage, ground or casings removed
• 3 cloves garlic, minced
• 1 large onion, chopped
• 6 c. chicken broth
• 4 large potatoes, diced
• 1 bunch kale, leaves stripped and chopped
• 3/4 c. heavy cream
• 1/4 c. freshly grated Parmesan, for serving
• kosher salt
• Freshly ground black pepper

Prep

• Cook Bacon until slightly crispy. Set aside.
• In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
• Add garlic and onion and let cook until golden, 5 minutes more.
• During the waiting period of next step, chop the bacon.
• Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
• Stir in kale and let cook until leaves are tender and bright green, 3 minutes
• Stir in heavy cream.
• Season with salt and pepper.
• Garnish with Parm and serve.