Instructions
In a 2-quart Dutch oven or sauce pan, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it begins to crisp up around the edges.
Remove the bacon from the pan, leaving the drippings behind.
Next, add the sausage, diced onion and red pepper flakes to the pan, and cook while breaking up the sausage with a wooden spoon.
Once the sausage is beginning to brown around the edges and is mostly done, add the chicken broth, salt and potato slices.
Cover the pan and bring it to a gentle simmer to cook the potatoes, for about 8-10 minutes.
Once the potatoes are tender, add the kale and cover the pan again for 3 minutes to cook the kale.
Turn off the heat and stir in the heavy cream. Taste the soup, and add freshly ground black pepper to taste and additional salt.
Ladle into two bowls, and top with the chopped bacon.
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