Zuppa Toscana

contributed by Laurel Turner

1 lb Italian sausage (I like mild sausage)
3 medium to large potatoes UNPEELED, sliced into slices
1 large onion, chopped
4 strips of thick cut bacon
 4 garlic cloves, minced
3 cups kale chopped
2 (8 ounce) cans chicken broth
1 teaspoon of crushed red pepper flakes
1 quart water
1 cup heavy whipping cream, or 1 1/2 cups of half and half
cut up and cook the 4 strips of bacon…remove from the pan…leave the drippings.
add 1 large onion finely chopped…sautee until soft.
add the minced garlic and the sausage…after meat is cooked through add your potatoes and incorporate with the meat, onion and garlic
.sautee approximately 5 minutes.
add the water and chicken broth, bring to a slow simmer.
in the 1 cup of heavy cream or 1/2 and 1/2 add 1 tbs cornstarch…stir to combine.
slowly pour into hot soup while continously stirring..
add your kale…stir kale into soup…add in your bacon and cover the pot..
remove from the heat, let set 5 minutes to wilt the kale..
.eat and enjoy !

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