I have made this recipe several times and, like many others on here, have made a few revisions. I use 1 lb of ground italian sausage in lieu of the links. I start out by cooking the bacon (I buy the thick kind from the butcher) in the oven for about 15 minutes at 400 because it lets it crisp up rather nicely. At the same time, I cook the sausage stove-top. I reserve the sausage and saute the onions and garlic in the sausage grease. Then, I add the potatoes (I usually use 5 or 6 smaller red potatoes and do not skin them), chicken broth, and 6 cups of water (1.5 quarts). I also add a little black pepper. After about 10 minutes, I add the sausage and the bacon back into the soup which allows for more of the flavor in the broth. I still add the kale and cream and simmer for about four minutes. With a couple of revisions, this wonderful soup is made even better and has become a staple in our house!
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I have made this recipe several times and, like many others on here, have made a few...