1 1/2pounds russet potatoes sliced in half, then cut into 1/4 inch slices
28ounceschicken broth - low sodium is best2 cans
1quartwater4 cups
2minced garlic cloves
1/3cupbaconcooked, or use real bacon bits
salt and pepper to taste
2cups kale or Swiss chard
1cup heavy cream
Instructions
In a medium-sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked.
Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes.
Turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.