1lb Italian Sausage (With Casings Removed)
6 Large Russet Potatoes (Cut into Cubes)
1 Large Onion, Chopped
5 Strips Bacon Chopped
3 Cloves Garlic, Minced
2 Cups Chopped Kale
1 Cup Chopped Pepperoni
2 Quarts Chicken Broth
½ Cup Heavy Cream
1.) Place the Italian sausage with casings removed in a skillet and brown over medium heat. Place cooked sausage in a bowl and place in the fridge.
2.) In the same pan cook the chopped bacon till crisp. Drain on some paper towels and place in the fridge.
3.) Sauté the onions and garlic over medium heat until caramelized.
4.) Place onions, garlic, chicken broth and potatoes in a soup pot and cook over medium heat until the potatoes are done.
5.) Add sausage, bacon and chopped pepperoni
6.) Simmer for another 10 minutes
7.) Turn the heat to low and add the chopped kale and cream
8.) Add salt and pepper to taste and cook for another 10 minutes.
Recipe adapted from the original recipe on: food.com