Kale is a cruciferous superfood, and this is a super delicious way to prepare it. Eating kale has shown to reduce cholesterol, recipe cancer risks, and help detoxify the body. Due to the importance of kale you’re going to start seeing it everywhere. It’s that important. This is a good foray into the world of kale. The fat in the soup will actually help your body absorb the important nutrients found in this green. Eat your greens. Eat your soup.
- 450 g Italian sausage
- 5 to 7 bacon slices
- 5 medium potatoes russet
- 250 g chopped kale bite sized pieces
- 235 g heavy whipping cream
- 945 ml water
- 2 -14 ounce cans of chicken broth
- 1/2 large onion diced
- 2-3 minced garlic cloves
- 2 teaspoons red pepper flakes
- Salt & Pepper to taste
Using a baking sheet, crumble the sausage.
Preheat oven to 150°C and bake until no longer pink, bout 30 minutes.
Drain fat and grease off using paper towels.
Fry or bake the bacon and crumble into small pieces.
Slice the potatoes between 3mm and 6mm, making the slices about the same size so they cook evenly.
Using a large pot, toss the potatoes, onion, garlic, chicken broth, and water in together and cook on medium heat until the potatoes are cooked through.
Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
Simmer, stirring occasionally, for another 10 minutes.
When the potatoes start breaking apart into smaller bite sized pieces because they are so tender, turn the heat to low and add in the kale and heavy cream.
Let the soup heat through and serve.