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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook bacon in a large Dutch oven or pot until crisp. Remove and set aside.
Add sausage and onion to the same pot and cook until the sausage is browned.
Add garlic and cook about 30 seconds until fragrant.
Add potatoes, chicken broth, water, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until the potatoes are tender.
Stir in heavy cream and kale. Simmer another 3–5 minutes, just until the kale softens.
Taste and season with salt and pepper.
Top with bacon and Parmesan before serving.
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For a spicier soup, use hot Italian sausage and increase the amount of crushed red pepper flakes.
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, but it will alter the flavor profile of the soup.
Can I substitute kale with another green?
Yes, spinach or Swiss chard can be used as substitutes for kale.
How can I make this soup dairy-free?
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it before serving. Add the kale just before serving to keep it fresh.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
