1. Wash and prepare kale and set it aside. 2. In a medium stock pot, boil sliced potatoes until tender; drain and set aside. 3. In large stock pot, crumble and brown the Italian sausage over medium heat; after a few minutes, add the onion and saute until sausage is nicely browned and onion is tender. 4. Add garlic and saute a couple of minutes being careful not to burn. 5. Drain any fat from the sausage mixture. 6. Add the red pepper flakes, oregano, basil, chicken stock, milk and half and half. 7. Simmer for 30 minutes. 8. Taste it and adjust seasonings as needed, adding the salt and black pepper. 9. Add the potatoes, heavy cream and then stir in kale. 10. Simmer an additional 15 minutes. 11. Serve soup with some bacon sprinkled on top, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
