The Soup
Equipment
- 1 Pot large
- 1 Knife
- 1 Cheese grater
- Measuring spoons
Ingredients
- 1 lb bacon chopped
- 1 lb bulk italian sausage
- 1 yellow onion chopped
- 1 head garlic minced
- 3 russet potatoes halved lengthwise and sliced into 1/4" pieces
- 10 cups chicken stock homemade is preferred!
- 1 cup heavy cream
- 1 bunch kale chopped and stems removed
- 1 tsp red pepper flakes optional
- salt to taste
- pepper to taste
- Parmesan cheese freshly grated
Instructions
- Cut bacon into 1/4-1/2 inch pieces, then cook over medium heat until the bacon is well cooked but not burnt.
- Remove bacon from pot and drain on paper towels. Do not drain grease.
- Add sausage to pot then brown, breaking up into small pieces as it cooks. When browned, remove from pot and set aside.
- Remove excess fat from the pot, leaving about 2 Tablespoons.
- Add chopped onion, cook 3-4 minutes until transluscent.
- Add minced garlic, cook 30 seconds until fragrant.
- Add about a cup of the stock to the pot, scraping browned bits to deglaze.
- Add potatoes, then add bacon and sausage back to the pot.
- Add the remainder of the stock. Ensure that all ingredients are covered by stock.
- Add red pepper flakes, salt, and pepper. The salt content will depend highly on your stock. Homemade stock will usually need more salt.
- Bring to a boil, then simmer for 15 – 20 minutes until the potatoes start to fall aart.
- Add cream and return to a simmer.
- Add kale, then simmer 1 – 2 minutes until it is a bright green.
- Taste for salt, add more if needed.
- Serve, topped with grated parmesan cheese.
Notes
How do we make homemade chicken stock? We use a crockpot and cook for two to three days, pulling a pot full of liquid every 24 hours. Once finished, we combine all liquid and boil down to condense then freeze or use, diluting as needed.
Here’s another good way: https://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe-1914051
Original recipe inspiration: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298