Ingredients

• 1 lb of spicy italian sausage
• 2 tablespoon of unsalted butter
• ½ of white onion
• 1 tablespoon of minced garlic
• 1 tablespoon of red pepper flakes
• ½ tablespoon of garlic powder
• 1 tablespoon of italian seasoning
• 2 tablespoon of kosher
• 6 cup of chicken broth
• 2 cup of water
• 5 of yellow potato
• 1 tablespoon of chicken bouillon
• 2 cup of heavy cream
• ½ teaspoon of freshly ground black pepper
• 4 cup of chopped kale
• 0 of bacon bits
• 0 of grated parmesan cheese
• 0 of toasted bread

Instructions

1. In a pot over medium heat, sauté the ground sausage until crispy and the fat has rendered, about 5 minutes. Remove sausage from the pan, leaving behind the sausage fat.
2. Add in the butter and melt. Add in the onions, garlic, and red pepper flakes. Cook for 5 minutes or until softened and browned. Add in the garlic powder, Italian seasoning, and 1 tablespoon of salt. Mix to combine for another minute to allow the spices to toast.
3. Add in the chicken broth and water, and bring to a boil. Add in the cubed potatoes.
4. Simmer the soup for about 10-15 minutes or until the potatoes are tender. Add back in the sausage, 1 tablespoon of chicken bouillon, heavy cream, 1 tablespoon salt, and pepper.
5. Stir in the kale and cook for 2 minutes or until bright green and soft.
6. Serve soup garnished with bacon, Parmesan cheese, cracked black pepper and a few slices of toasted bread on the side.
7. Enjoy!