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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love the way this soup leaves a pleasant little burn in your mouth without being too hot! Ingredients:
1 lb italian sausage |
1 1/2 teaspoons crushed red pepper flakes |
1 large white onion, diced |
4 slices bacon (chopped) |
4 minced garlic cloves |
10 cups water |
5 chicken bouillon cubes |
1 cup heavy cream |
3 large potatoes, peeled and diced |
1/4 bunch fresh kale |
Directions:
1. Sauté Italian sausage and crushed red pepper in pot.
2. Drain excess fat, set aside.
3. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
4. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
5. Add potatoes and cook until soft, about half an hour.
6. Add heavy cream and cook until thoroughly heated.
7. Stir in the sausage.
8. Add kale just before serving.
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