I found this recipe on the internet about two and a half years ago, when I was looking for something that is easy to prepare and can be used as a one-stop meal during our first winter in Iowa. When I said one stop meal, I usually look for some sort of protein, carbohydrates and some leafy vegetables all into one dish. This recipe also introduced me and Red to our first taste of kale as well, and we absolutely loved how this recipe transformed kale into something so delicious!
The combination of the spicy sausage, bacon, and heartiness of the potatoes and kale in cream-broth was a winter solitude in a bowl. We loved this so much that this has became a weekly staple at our house in the winter. And in the Midwest where we live, that’s easily about six to eight months out of the year. Or at least it feels that way. We love serving this to our friends as well who quickly fell in love with this soup and started making it at their home–and made it their fave. Red had been asking for this soup when the weather started getting chilly last week. As much as I don’t like the cold winter days (and evenings!), I know that at least we have this to look forward to.
1 lb spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped
1 quart water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 large russet potatoes, scrubbed clean, cubed
2 garlic cloves, peeled, crushed
1 medium onion, peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper, to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.Add kale and cream to pot; season with salt and pepper; heat through.