Ingredients
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3 (14 ounce) cans chicken broth
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9 cups water
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3 -5 pieces bacon
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1 lb Italian sausage, loose-ground
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4 large russet potatoes, skin-on and cut into bite sized chunks
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1 large white onion, finely chopped
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3 garlic cloves, crushed
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2 tablespoons olive oil
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2/3 cup half-and-half
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1/2-1 1/2 teaspoon salt (to taste)
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1/2-1 tablespoon black pepper (to taste)
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1/2-1 teaspoon ground cayenne pepper
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1/2 teaspoon mustard powder, ground
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1/4-1/2 teaspoon fennel seed, ground
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2 cups kale leaves, chopped
Instructions
- In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
- In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
- In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
- Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
- Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
- 5 Minutes before serving mix in the chopped kale leaves.