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In a large pot or Dutch oven, add olive oil and heat over medium-high heat. Add the diced bacon and cook until it begins to crisp and render its fat, about 5-7 minutes.

Add the diced yellow onion to the pot with the bacon. Sauté, stirring occasionally, until the onions soften and become translucent, about 3-5 minutes.

Crumble the Italian sausage into the pot. Use a meat chopper or spoon to break up the sausage into small pieces as it cooks and browns alongside the bacon and onions, about 8-10 minutes. Drain any excess grease if desired, leaving a small amount for flavor.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken stock and add the pre-peeled, diced, par-cooked potatoes. Bring the mixture to a gentle simmer, stirring occasionally.

Once simmering, stir in the heavy whipping cream. Season generously with kosher salt and black pepper to taste. Allow the soup to return to a gentle simmer.

Add the roughly chopped kale to the pot. Stir it into the hot soup; the kale will quickly wilt down as it cooks.

Continue to simmer for another 3-5 minutes to allow all the flavors to meld and the kale to fully cook through.

Ladle the hot soup into bowls, ensuring a good mix of all the ingredients.

Garnish each serving with a sprinkle of grated Parmesan cheese before serving.


In a large pot or Dutch oven, add olive oil and heat over medium-high heat. Add the diced bacon and cook until it begins to crisp and render its fat, about 5-7 minutes.

Add the diced yellow onion to the pot with the bacon. Sauté, stirring occasionally, until the onions soften and become translucent, about 3-5 minutes.

Crumble the Italian sausage into the pot. Use a meat chopper or spoon to break up the sausage into small pieces as it cooks and browns alongside the bacon and onions, about 8-10 minutes. Drain any excess grease if desired, leaving a small amount for flavor.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken stock and add the pre-peeled, diced, par-cooked potatoes. Bring the mixture to a gentle simmer, stirring occasionally.

Once simmering, stir in the heavy whipping cream. Season generously with kosher salt and black pepper to taste. Allow the soup to return to a gentle simmer.

Add the roughly chopped kale to the pot. Stir it into the hot soup; the kale will quickly wilt down as it cooks.

Continue to simmer for another 3-5 minutes to allow all the flavors to meld and the kale to fully cook through.

Ladle the hot soup into bowls, ensuring a good mix of all the ingredients.

Garnish each serving with a sprinkle of grated Parmesan cheese before serving.
