1 Ib Ground Italian Sausage
1 ½ tsp. Crushed Red Peppers
1 Large diced White onion
4 tbl. Bacon pieces
2 tsp. Garlic puree
10 cups water
5 Cubes chicken bullion
1 cup Heavy Cream
1 Ib Sliced russet potatoes, or about 3 large potatoes
¼ Bunch of Kale
1.Sautee Italian sausage and crushed red pepper in pot. Drain excess fat. Refrigerate while you prepare other ingredients.
2.In same pan Sautee bacon, onion and garlic for app. 15 minutes or until onions are soft.
3.Mix together chicken bullion and water, then add to onion, bacon and galic. Cook until boiling.
4.Add potatoes and cook until soft, about 30 minutes.
5.Add heavy cream and cook until thoroughly heated. Stir in sausage and add kale just before serving.
Greg and I don’t like this too spicy so we either use Italian sausage and no red pepper, or use regular sausage and red pepper. Use a big Sautee pan.
This is so yummy and perfect for a cold day. Also good with garlic bread sticks (like Olive Garden).