Make this soup and thank me later

[Remodeling Maidiac]

1 lb mild Italian sausage
1 package bacon
1 whole white onion
1 cup heavy whipping cream
6 cloves garlic (1 whole bud essentially)
4 big Russet potatoes
32 Oz chicken broth
A lot of finely chopped Kale ( I use baby spinach as Kale might as well be grass clippings from the back yard)

Thanks to the pandemic bullshit you may have to modify this as I had to buy links instead of ground sausage.

Anyhow, fry up the sausage and set aside

In the same pan grill the bacon and finely chop it either before or after cooking. Add onions and minced garlic and Sautee.
Add sausage to sautéed onions, bacon and garlic.
Poor in 32 Oz of chicken stock or broth.
Chop up unpeeled potatoes into one inch cubes and add.

I slow cook over low heat for a couple hours then add heavy cream and spinach for final 30 minutes.


ENJOY

 

[Remodeling Maidiac]

This is after 8 servings being served.

Shit is DELICIOUS

 

[Wyatt earp]

Why you slow cook it?

 

[Remodeling Maidiac]

Why you slow cook it?

So I can start it mid morning then be lazy the rest of the day

 

[Wyatt earp]

So I can start it mid morning then be lazy the rest of the day

Oh, it sounds good I should try it

 

[1srelluc]

A trick I learned on like dishes was not to cube the taters that small, just slice and quarter, let them get tender enough to break up some with a tater masher. It adds a lot of texture and they absorb the flavor from the broth more.

 

[Gabe Lackmann]

That does sound pretty good. I just might try that.