1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
7 cups water
6 cubes of chicken bouillon
Fennel
1 lb sliced Russet potatoes, or about 3 large potatoes
1 cup heavy cream
¼ of a bunch of kale (cut off the stems of the kale...I usually fold it in half and cut most of it out). Rinse and massage
1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour. (IP: 2 minutes)
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
Extra tidbit:
This tasted SO much better the next day!! It was good with a great bread and salad too!
