Tuscan Sausage Potato Soup (Print Version)

# Ingredients:

01 - 1 pound hot Italian sausage
02 - 3 cloves garlic, finely chopped
03 - 1 medium white onion, cubed
04 - 1.5 pounds Yukon Gold potatoes, cut into chunks
05 - 5-6 cups chicken broth
06 - 2-3 cups torn kale leaves
07 - 1 cup heavy cream
08 - Salt and fresh black pepper to taste
09 - 6 strips bacon, fried and broken up

# Instructions:

01 - Cook sausage until brown, breaking it into chunks. Set aside and drain, saving 1 tablespoon fat.
02 - Cook onions in saved fat for 5 minutes. Toss in garlic and cook another minute.
03 - Throw in potatoes, broth and cooked sausage. Let bubble for 10 minutes until potatoes soften.
04 - Add kale and cream. Let bubble 5 more minutes. Sprinkle with salt and pepper.
05 - Scatter bacon bits on top and enjoy while hot.

# Notes:

01 - Works great in a crockpot or pressure cooker too.
02 - Washing sausage helps cut down on fat.
03 - The hot sausage makes this dish extra tasty.

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