The holidays are here, and soup season is officially in full swing! Here’s a recipe that always makes its way into our home throughout the Christmas season. I love that you can make it ahead of time and keep warm in the crock pot. Serve it up with some warm garlic bread. Enjoy!
1 lb. hot ground sausage (OR 1 lb. mild ground Italian sausage + 1 ½ tsp crushed red pepper)
1 lg. white onion, finely chopped
4 slices of bacon
2 tsp. minced garlic
2 ½ cartons of chicken stock (10 c)
2.5 lb. Russet potatoes, scrubbed and sliced (leave the skin on)
2 c kale, stems removed and chopped
1 c heavy cream
Salt and pepper to taste
Brown the sausage in a large soup pot. Drain excess fat. Set aside.
Cook the bacon. Remove and place on a couple of paper towels. When cool, crumble into pieces and set aside.
Saute the onions and garlic in the bacon grease for about ten minutes or until they are soft.
Add the sausage, bacon, chicken stock, potatoes, and kale to the onion mixture. Heat until it begins to boil.
Simmer for about 20 minutes or until potatoes are just beginning to be fork tender.
Add the cream and serve with shredded parmesan. Salt and pepper to taste.
You can dissolve 10 chicken bouillon cubes in 10 cups of hot water instead of using stock in a box.
This soup is best the day after you make it so plan ahead if you can!
Often when the soup is refrigerated, an orange layer of fat will solidify on the top from the Italian sausage. Scrape it off and discard when it has solidified enough to remove easily.
It is freezer friendly, but I would recommend waiting to add the cream until after you have thawed it.