Since the weather has turned for the colder here in Florida, I was wanting something warm and comforting. Our friends had made their version of this soup, and thought it was time for me to make my own.
Brown, and drain four slices of bacon (roughly chop).Most recipes call for hot Italian sausage. I used mild Italian sausage (out of the casing), and add red chili flakes to control the heat. Brown the sausage in the same pan.Remove when cooked through, and drain on paper towels.
Halve and slice six to eight medium potatoes (russet potatoes work best as you want the starchiness). I do rinse these and drain before adding to the oil.Chop one medium onion, and add it and the potatoes to the oil (I did remove almost half of the oil after browning the sausage). Season with salt and pepper. Stir to coat. Cook for about three minutes stirring occasionally.Add in two containers (six cups) of chicken broth or stock, and bring to a boil. After boiling, reduce and simmer for twelve to fifteen minutes or until the potatoes are fork tender.Rinse or wash curly kale. Remove the stems, and tear or cut into bite size pieces. Add to the pot, stir and cook for about three minutes or until the kale is wilted.Add in the sausage, and bring to a simmer.Once the soup has simmered, add the chopped bacon. Then add one cup of heavy cream, stir and heat through. Serve with bread or crackers.You can serve this with or without Parmesan cheese. I love cheese on this soup, so it was a definite add for me.Enjoy!!