Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I love the way this soup leaves a pleasant little burn in your mouth without being too hot!

Ingredients Nutrition

Directions

  1. Sauté Italian sausage and crushed red pepper in pot.
  2. Drain excess fat, set aside.
  3. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
  4. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
  5. Add potatoes and cook until soft, about half an hour.
  6. Add heavy cream and cook until thoroughly heated.
  7. Stir in the sausage.
  8. Add kale just before serving.

Reviews

(1)
Most Helpful

THIS. SOUP. IS. SOOOO. YUMMY!!! had to make 3 little changes - got into making it and realized I was out of garlic, so I used some garlic powder and I had a couple cups of chicken stock in the fridge so I used that with 8 cups of water and 4 boullion cubes and lastly, bought half and half instead of heavy cream by mistake!! Must confess, ate it until my tummy hurt - couldn't stop! Made for 3-Chefs Nov '09 UPDATE 01/26/10: my local grocery store had some nasty looking kale, so I substituted a package of frozen spinach, squeezed dry and chopped finely! Worked great!

Cadillacgirl January 27, 2010

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