1/4tsp.red pepper flakes(optional if you like spice)
4piecesnitrate free bacon, cut into 1/4″ pieces
1mediumonion, diced finely
7cupschicken bone broth(can be substituted for chicken broth or chicken stock)
6mediumyellow potatoes, chopped into 1/2″ pieces(can be substituted for red potatoes)
1/2cupkale leaves, chopped / torn
Remove the Italian sausage from the casing. Cook in a Dutch oven or stock pot with the red pepper flakes until crumbled, browned and cooked through. Drain and set aside.
Cook the cut bacon in the same pot over medium heat until extra crispy (about 10 minutes). Remove the bacon and save 1 Tbs. of the bacon grease in the stock pot.
Add the onion and garlic to the bacon grease and cook until the onions are soft and translucent (about 5 minutes).
Add the chicken stock to the pot and bring to a boil over high heat. Add the potatoes and boil until fork tender (about 10-15 minutes). The potatoes will cook through fast since they were chopped small.
Once the potatoes are cooked through, reduce the heat to medium and stir in the heavy cream. Add the cooked sausage back to the pot. Mix the kale into the soup just before serving.