Ingredients
16 oz SMOKED SAUSAGE
2 POTATOES, cut into 1/4-inch slices
3/4 cup chopped ONION
6 slices BACON
1 1/2 teaspoons minced GARLIC
2 cups KALE, washed, dried and shredded
2 Tablespoons CHICKEN SOUP BASE
1 1/2 quarts WATER
1/3 cup HEAVY WHIPPING CREAM
Directions
Cook your sausage depending on what kinds of sausage you have (I have used ground sausage and browned it. I have also used smoked sausage links and cooked them in water on the stove and then removed them from the casing. Both work but it tends to be less greasy with the links then with the ground sausage). Set aside.
Place onions and bacon in a pot and cook over medium heat until onions are almost clear. Remove bacon. Add garlic to the onions and cook until fragrant, about 1 minute. Add water, soup base, and potatoes. Simmer 15 minutes, until potatoes are tender.
Crumble bacon and add to pot, along with sausage, kale, and cream. Simmer 4 more minutes and serve.
This post is linked to:
“Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”
