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Cook the Bacon:
In a large pot or Dutch oven, heat over medium heat and cook the bacon until crispy, about 7-8 minutes. Turn the bacon halfway through to cook evenly. Once fully cooked, remove the bacon from the pot and set it aside on a plate lined with paper towels to drain. Reserve the bacon drippings in the pot for cooking the sausage.
Cook the Sausage:
Add the Italian sausage to the same pot with the bacon drippings. Break the sausage up with a wooden spoon as it cooks, and stir occasionally until browned and no longer pink, about 5-7 minutes. Once fully cooked, transfer the sausage to a plate lined with paper towels to drain excess fat.
Cook the Onion and Garlic:
In the same pot, using the remaining drippings, add the diced onion and the roasted garlic base. Cook the onion over medium heat until softened and translucent, about 5 minutes. Stir occasionally to prevent sticking. Add the minced garlic and cook for another minute, stirring frequently until fragrant.
Add Broth and Potatoes:
Pour in the chicken stock and stir to combine with the onion and garlic. Add the diced russet potatoes, making sure they are fully submerged in the broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, or until the potatoes are fork-tender.
Add Kale and Cream:
Once the potatoes are tender, stir in the chopped kale and heavy cream. Raise the heat slightly and bring the soup to a gentle boil, then reduce it back to a simmer. Let the soup cook for an additional 5-7 minutes, or until the kale becomes tender and bright green.
Season the Soup:
Season the soup with salt, black pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes to taste. Adjust the seasoning based on your preference. Stir well to ensure all the flavors are combined.
Garnish and Serve:
Chop the cooked bacon into small pieces and return it to the soup. Stir in the parmesan cheese and allow it to melt into the soup.
Ladle the creamy sausage, potato, and kale soup into bowls, and garnish each serving with extra shredded parmesan and a pinch of red pepper flakes, if desired.
Nutrition Facts (Per Serving):
Calories: 450 kcal
Protein: 22 g
Fat: 30 g
Carbohydrates: 20 g
Fiber: 3 g
Sodium: 1000 mg
Sugars: 2 g
Note: Nutrition values are estimates and may vary depending on specific ingredients and portions used.
Frequently Asked Questions (FAQs):
Can I use a different type of sausage?
Yes! You can substitute the Italian sausage with turkey sausage, chicken sausage, or even ground beef or pork for a different flavor. Adjust the seasoning accordingly to suit your taste.
Can I use a different type of leafy green instead of kale?
Absolutely. If you’re not a fan of kale, you can substitute it with spinach, Swiss chard, or collard greens. Just be mindful that spinach cooks faster than kale, so add it towards the end of the cooking process.
What if I don’t have heavy cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half or full-fat coconut milk for a dairy-free version. The soup will still have a creamy consistency, though it may be slightly lighter.
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3 days. When reheating, you may need to add a bit more broth or water, as the soup may thicken in the fridge.
Can I freeze this soup?
While this soup can be frozen, note that the texture of the potatoes may change after freezing. If you plan to freeze it, consider freezing the soup before adding the cream and potatoes. Then, when ready to serve, add freshly cooked potatoes and cream while reheating.
Tips on How to Make It:
Crispy Bacon Tip: If you like extra crispy bacon, cook the bacon separately on a baking sheet in the oven at 200°C (400°F) for about 15 minutes, then chop it and add it to the soup.
Cook Potatoes Evenly: To ensure that the potatoes cook evenly, try to cut them into uniform-sized cubes. This will prevent some pieces from being undercooked while others are too soft.
Use Fresh Parmesan: For the best flavor, use freshly grated parmesan cheese instead of pre-grated. Fresh parmesan melts better and adds a rich, nutty flavor to the soup.
Adjust the Spice Level: If you prefer a milder soup, reduce or omit the red pepper flakes. If you like a little more heat, feel free to add extra red pepper flakes or even a dash of hot sauce.
Storage Tips:
In the Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or cream to maintain the desired consistency.
In the Freezer: You can freeze this soup for up to 3 months. However, it’s best to freeze it before adding the cream and potatoes to avoid texture changes. When ready to serve, thaw the soup in the fridge overnight and reheat, adding fresh cream and potatoes.
Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, stirring halfway through.
Conclusion:
This Creamy Sausage, Potato, and Kale Soup is the ultimate comfort food, combining rich, savory flavors with a touch of creaminess and spice. The combination of Italian sausage, bacon, and parmesan cheese adds a savory depth, while the kale and potatoes provide a hearty texture. Perfect for cold nights or as a crowd-pleasing dish, this soup is easy to make and loaded with flavor.
Whether you’re preparing this for a weeknight meal or making it in advance for meal prep, this soup is sure to be a hit. Serve it with crusty bread or a simple side salad, and you’ll have a satisfying and comforting meal in no time. Try this recipe today, and enjoy a warm, hearty bowl of goodness!
Happy cooking!