1/2 lb smoked bacon chopped1 qt. water
Two 14.5 ounce cans chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, minced
1 medium onion - peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
salt and pepper to taste
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set aside. Brown bacon in a pan over medium-high heat, not too crisp, drain and crumble.
Set bacon aside. Place broth, water, garlic, potatoes and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper, heat thoroughly and serve.
This is probably my most favorite soup ever, well, with the exception of Campbell's Split Pea Soup! Yum! I first had this soup at Olive Garden and was instantly hooked. I like it because even though it's a cream soup it is also a broth soup which to me takes out some of the guilt. It's like a potato soup and yet it has a spiceyness to it. It has the sausage and bacon and kale in it so it pretty much covers your basic food groups. It's super easy to make and is good to serve before, with or as your meal. It's a good way to get kale down your families' throats. I tried fixing a pan of kale last night for dinner and it was NOT a hit. Slip it into this soup and they will be half way through the bowl before they even ask "what's this green stuff". Good soup, good for the soul! Try it!!!
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