Cook bacon until crisp in a large heavy-bottom stock pot stirring almost constantly. Removed to a plate. Drain all but about 1 tablespoon of bacon fat.
Cook the sausage, without moving it too much in order to get a nice sear and deepen the flavour. Cook until cooked through and no longer pink. Move to a plate and set aside.
Cook onions, red pepper flakes and celery in the same pot until softened. Be sure to scrape up flavourful brown bits (called fond) stuck to the bottom of your pot as this is what will give the soup flavour. Add potatoes (or other recommended veggies) and chicken stock. Bring to simmer and simmer for about 20-25 minutes until potatoes are tender cooked through.
Add the sausage and kale to the soup pot and cook until heated through and the kale is wilted. Stir in the cream. Taste and adjust the seasoning as needed with more salt, pepper or red pepper flakes.
Serve garnished with reserved crisp bacon.
Ingredients
Directions
Cook bacon until crisp in a large heavy-bottom stock pot stirring almost constantly. Removed to a plate. Drain all but about 1 tablespoon of bacon fat.
Cook the sausage, without moving it too much in order to get a nice sear and deepen the flavour. Cook until cooked through and no longer pink. Move to a plate and set aside.
Cook onions, red pepper flakes and celery in the same pot until softened. Be sure to scrape up flavourful brown bits (called fond) stuck to the bottom of your pot as this is what will give the soup flavour. Add potatoes (or other recommended veggies) and chicken stock. Bring to simmer and simmer for about 20-25 minutes until potatoes are tender cooked through.
Add the sausage and kale to the soup pot and cook until heated through and the kale is wilted. Stir in the cream. Taste and adjust the seasoning as needed with more salt, pepper or red pepper flakes.
Serve garnished with reserved crisp bacon.
