Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Russet potatoes, peeled and cubed into ½-inch pieces
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 3 cups fresh kale, stems removed and chopped
  • 1 cup heavy cream

Instructions:

  1. Add diced bacon to a Dutch oven over medium heat. Cook until the fat renders and bacon is mahogany-colored and crisp.
  2. Add ground Italian sausage to the pot, breaking it apart with a spoon, and cook until browned. Remove the meat with a slotted spoon, leaving the rendered fat in the pot.
  3. Sauté the diced onion in the remaining fat until translucent. Stir in minced garlic and cook for 60 seconds.
  4. Pour in the chicken broth and stir in the dried oregano and red pepper flakes. Bring the liquid to a rolling boil.
  5. Add cubed potatoes, reduce heat to medium-low, and simmer for 15–20 minutes until fork-tender. Stir the browned sausage and bacon back into the pot.
  6. Stir in the heavy cream and chopped kale. Simmer for 3–5 minutes until the kale is wilted and the broth is creamy.