I am still using up frozen kale I have left from my produce share. I do not love kale in my smoothies as I prefer it cooked in soup or my kale breakfast casserole. This is a small batch of soup as I only had one potato. I can’t eat the same thing for days so I make only smaller batches of soup.
3 slices of bacon
1/2 lbs of Italian sausage
1 large or two smaller russet potatoes diced into small pieces
3 cups or 3 large handfuls of chopped kale
2 cloves of garlic- minced
1 small onion or half a large diced
A pinch of crushed red pepper
6 cups of chicken stock
1/2 cup or less of heavy cream
A few dashes of white vinegar or juice of half a lemon
Cook bacon in a Dutch oven. Remove to plate lined with a paper towel. Then cook sausage and remove to plate. Add diced potatoes and onions and cook six minutes then add garlic, S&P and red pepper. Cook for one more minute. Add two cups of stock enough to cover potatoes with a little extra room. Increase heat and cook until broth is almost gone about 10 minutes.
Then add rest of broth, cream, bacon, and sausage. Cook on medium heat for 5 more minutes. Finish with vinegar.