Yields: 6-8 servings
Ingredients:
- 2 tsp olive oil
- 1 lb Italian Sausage (casing removed if necessary)
- 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces
- 1 cup chopped yellow onion (about 1 small onion)
- 3 (14.5 oz) cans low-sodium chicken broth
- 2 cups water
- 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices
- 1 1/2 tsp granulated sugar
- 1/2 tsp fennel seeds
- 1/2 salt, then to taste
- 1/2 tsp freshly ground black pepper
- 1 cup lightly packed kale, chopped into bite size pieces
- finely shredded Romano cheese for serving, optional
Directions:
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels leaving 1 tsp fat in pan, set sausage aside.
- Add diced bacon (being sure to separate pieces from each other if you stacked them when slicing) to fat in saucepan, return to heat and saute 5 minutes, stirring occasionally.
- Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through (not crisp) and onions are tender, about 5 minutes longer.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper.
- Bring soup just to a boil then reduce heat to medium-low and stir in half and half, kale and cooked sausage. Cover saucepan and simmer 25-30 minutes, stirring occasionally, until potatoes are very tender. Use a spoon or ladle to remove excess fat from top of soup if desired.
- Serve warm topped with Romano cheese.
Recipe from Cooking Classy
