This is genuinely one of my absolute favorite soups of all time! I could eat this daily and never get tired of it (and some weeks, I have done just that lol). It’s getting cold outside and if you’re in the mood for soup, you’ve gotta give this one a try! Let’s #makeithappen
Get my All-Purpose Seasoning and Digital Food Thermometer here
https://mrmakeithappen.shop
CLICK THE “JOIN” BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show: https://www.patreon.com/Mrmakeithappen
Don’t forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books – on sale now! https://www.mihmedia.com
Shopping List:
1 lb hot or mild Italian sausage
1 onion diced
3 cloves minced garlic
6 cups chicken stock
1 cup heavy cream
5 slices bacon
2-4 russet potatoes
3 handfuls chopped kale
2 tbs better than bouillon roasted garlic
1/4 cup parmesan cheese
salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes
Directions:
In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.