Ingredients

5 russet potatoes – scrubbed and thinly sliced
1lb of thawed seasoned turkey sausage – Italian or spicy
5 slices of cooked bacon – break into small bits
9 stalks of kale – largely chopped – leaf only
4 minced garlic cloves
1 diced onion
½ cup of heavy cream
1/3 cup of fresh grated parmesan
8 cups of chicken stock
or 3 cubes of chicken bouillon
2 tablespoons of dried parsley flakes
3 tablespoons of olive oil
1 teaspoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of salt
1 teaspoon of freshly ground black pepper
2/3 pot of water

Instructions

Turn on stove to high and add olive oil to a large 8 quart pot.
Toss in garlic and stir for 10 seconds.
Turn down heat to med-high then add the sausage and break into small pieces while cooking.
After 5 minutes, add onion, bacon, salt, pepper, parsley, and cook sausage mixture until cooked, about 5 minutes. It’s okay to have some browning at the bottom of the pot; this will give the soup more flavor and color.
Fill water up to the pot 2/3’s of the way and then add chicken stock or bouillon and bring to boil.
Add potatoes and bring it back to a boil.
Turn down heat to low-med to simmer for 20 minutes.
Bring back to a boil and add the parmesan cheese.
Turn off heat.
Add the kale and cream.
Serve into bowls and top with more parmesan cheese.

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