This isn't really a mystery soup. There are lots of copycat recipes for it out there, and mine isn't very different from any of them. I'm not so much trying to blaze trails here as much as I am just encouraging more people to make this really awesome soup.
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
1/2cupchopped baconfat trimmed
4uncooked links of Italian sausagemilk or spicy, your call, casing removed
1yellow onionchopped
1bay leaf
2medium garlic clovesminced
1qtof chicken stock
1qtof water
2large russet potatoeswashed and sliced into half-moons about 1/4 thick
1/2-1tspred pepper flakedepending on desired spice level
1cupheavy cream
4kale leavesthick rib parts removed, leaves washed thoroughly and cut into 1 inch pieces
salt TT
Instructions
Preheat a 5 qt stock pot on medium/medium-high heat. Add the bacon to the heated pan and cook until beginning to crisp.
Add the sausage and break it up using a wooden spoon. Cook thoroughly.
Remove pan from heat and drain and remove all put approximately 1 Tbsp of grease from the pan.
Place the pot back on medium heat. Once the meat begins to sizzle again, add the chopped onion and bay leaf, and sauté until onion begins to become translucent.
Add the minced garlic and sauté until aromatic. Add the chicken stock and water, then bring to a boil.
Add the potatoes and red pepper flake, bring to a boil. Cover, reduce heat and simmer for 30 minutes.
About 5 minutes before it's time to eat, add the cream and stir, then add the kale. Cover the pot and simmer for another 5 minutes. Add salt to taste.