Ingredients
Units
Scale
- 2 tsp olive oil
- 1 lb Italian sausage (I used mild but want to try it next time with hot)
- 5 slice bacon, diced
- 1 small onion, diced
- 5 1/4 cups or 3 (14 1/2 oz) cans chicken broth
- 2 cups water
- 1 1/2 lb russet potatoes, scrubbed and rinsed then cut in half lengthwise and 1/8 inch slices
- 1 1/2 tsp sugar
- 1/2 tsp, salt
- pepper to taste
- 2 cups half and half
- 1 cup lightly packed kale, cut into bit sized pieces
- shredded parmesan, for serving
Instructions
- In a large pot, add olive oil and sausage. Cook breaking up sausage until fully cooked.
- Drain and remove sausage from pot, set aside.
- Add bacon to pan and saute until crisp. Remove from pan and st aside leave dripping in pan.
- Add onion to pan and cook in bacon drippings until tender. Drain off any excess grease.
- Add chicken broth, water, potatoes, sugar, salt, and pepper.Bring to a boil. Reduce to simmer.
- Mix in half and half, kale, sausage, and bacon. Simmer for 20-25 minutes until potatoes are tender.
- Serve topped with parmesan cheese. Serves 6-8.
