- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
|1 lb||Ground Italian Sausage|
|1½ tsp||Crushed Red Peppers|
|1||Large Diced White Onion|
|4 Tbsp||Bacon Pieces|
|2 tsp||Garlic Puree|
|5||Cubes of Chicken Bouillon|
|1 cup||Heavy Cream|
|1 lb sliced||Russet Potatoes, or about 3 large potatoes|
|¼||a Bunch of Kale|
Saute sausage and crushed red pepper in pot.
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pot, saute bacon, onions and garlic for approxmately 15 minutes or until onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving.