Description
After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.
Ingredients
- ½ pound bacon
- 1 pound mild pork sausage
- 1 onion, finely diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 6 large red potatoes, sliced
- 1 teaspoon red pepper flakes
- 4 cups chopped fresh kale
- 1 cup sour cream
- ½ cup grated Parmesan cheese, plus extra for garnishing
Instructions
- Place the bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on paper towels.
- Heat a large skillet over medium-high heat. Cook and stir pork sausage
- onion
- and garlic in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease.
- Crumble bacon into a large soup pot; add sausage mixture
- chicken broth
- potatoes
- and red pepper flakes. Bring the mixture to a boil
- reduce heat to medium-low
- and cook at a simmer until the potatoes are soft
- 15 to 20 minutes.
- Stir kale
- sour cream
- and Parmesan cheese into the soup; cook until the kale wilts
- about 5 minutes. Garnish with extra Parmesan cheese if desired.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8