Ingredients:

  • 8 oz Smoked Streaky Bacon (or Pancetta), diced
  • 1 lb Mild or Hot Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 8 cups Chicken Stock (low sodium), hot
  • 4 large Russet or Yukon Gold Potatoes, thinly sliced
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 bunch Fresh Kale (about 6 cups), stems removed and chopped
  • 1/2 tsp Red Pepper Flakes (Chilli Flakes)
  • Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Render the Bacon: Place the diced bacon in the cold Dutch oven over medium heat. Cook until crispy (about 6-8 minutes). Use a slotted spoon to remove the crispy bacon bits (lardons) and set them aside on a paper towel. Leave the rendered fat in the pot.
  2. Brown the Sausage: Increase heat slightly (Medium-High). Add the crumbled Italian sausage to the rendered bacon fat. Break the sausage up with a spoon and cook thoroughly until deeply browned.
  3. Drain Excess Fat: Use the slotted spoon to remove the cooked sausage and add it to the bowl with the bacon, leaving about 2 tablespoons of fat in the pot.
  4. Sauté the Aromatics: Reduce the heat back to Medium. Add the diced onion to the pot and sauté gently until soft and translucent (about 5 minutes). Add the minced garlic and red pepper flakes; cook for 60 seconds until fragrant.
  5. Add Stock and Potatoes: Pour in the hot chicken stock. Scrape up any browned bits stuck to the bottom of the pot. Add the thinly sliced potatoes.
  6. Simmer Until Tender: Bring the soup to a gentle boil, then reduce heat to low and simmer, uncovered, for 15–20 minutes, or until the potatoes are fork-tender.
  7. Temper the Cream: Turn the heat off completely or reduce to the lowest setting. Stir in the heavy cream. Do not allow the soup to boil once the cream is added.
  8. Incorporate Meat and Greens: Return the cooked sausage and most of the reserved bacon (saving a few pieces for garnish) to the pot. Stir in the chopped kale.
  9. Wilting: Allow the kale to wilt gently into the hot broth (2-3 minutes). It should still retain some texture.
  10. Final Seasoning: Taste the soup and adjust the salt and black pepper as needed. Ladle into bowls, garnishing each serving with the remaining crispy bacon bits.