1 lb Sweet Italian Sausage
3 Slices Bacon, chopped
3 Large Potatoes, skin on, in 1/4 inch slices and cut in half
1 Large Onion, chopped
2-3 Garlic Cloves, minced
2 14 oz Cans Chicken Broth
1 Qt Water
1 Tsp Salt
Pepper to taste
1 Tsp Red Pepper Flakes, if desired
1 1/2 Cups Cream ( I use Fat Free Half & Half)
1-2 Cups Kale, chopped
Wash potatoes, slice into 1/4 inch thick slices then cut in half (do not peel), set aside.
Chop Onion, set aside. Mince Garlic, set aside.
In a stock pain brown sausage, remove casings if necessary, remove from pot.
In same pot brown the bacon. Add onions, saute until soft then add garlic. Add a little chicken broth, stirring to de-glaze pot...the stirring and cooking will loosen up the crusty parts on the bottom of the pot.
Add the potatoes and the rest of the broth. Add 1 qt of water to cover the potatoes as well as salt, pepper and red pepper flakes. Cover and simmer for about a half hour, until potatoes are tender.
Now add the cream, sausage, kale. Simmer for 15mn and serve.
|Remove from pot|
|Add Bacon to pot|
|Add onions and garlic, saute until soft|
|Add Chicken broth and water, cover and cook for 1/2 hr|
|Without the stem|
|Add 1/2 & 1/2 and Kale|
|Simmer for 15mn and serve|