Cheesy Potato, Sausage & Kale Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 whole Links Of Uncooked Italian Sausage (about 3.5 Oz Each)
• ¾ cups Chopped Onion
• 5 strips Of Bacon, Cubed
• 2 cloves Garlic, Pressed
• 2 cups Water
• 14 ounces, fluid Chicken Broth
• 2 cups Diced Potatoes (peel On Is Fine)
• 2 cups Thinly Sliced Kale
• ⅓ cups Heavy Whipping Cream
• ¼ cups Sour Cream
• ½ cups Colby Jack Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the casings from the sausage links and crumble the meat into a large pot over medium-high heat. Cook until browned, about 6 minutes, then transfer to a plate with a slotted spoon. Cook until the sausage reaches 160°F (71°C) in the thickest part.

2. In the same pot over medium heat, cook the cubed bacon until crisp, about 5 minutes. Stir in the chopped onion and cook until softened, about 4 minutes. Add the pressed garlic and stir for 30 seconds.

3. Pour in the water and chicken broth, scraping up any browned bits. Add the diced potatoes and bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 8 minutes.

4. Stir in the sliced kale and cook until wilted, about 2 minutes. Return the sausage to the pot.

5. Reduce the heat to low. Stir in the heavy whipping cream and sour cream until smooth, then gradually stir in the Colby Jack cheese until melted. Do not let the soup boil.

6. Ladle into bowls and serve hot.