Best

In a large heavy-bottomed pot/dutch oven over medium heat, add the bacon. Cook, stirring often, until the bacon releases its fat and cooks through until crisp, about 6-7 minutes. Be sure to stir the bacon often for even cooking. Then use a slotted spoon to transfer the cooked bacon pieces onto a plate lined with a paper towel, and set aside.

Add the onion into the same pot and sauté the onions in the rendered bacon grease until they become tender and golden, about 2-3 minutes. Then add in the garlic and continue cooking together for another 1-2 minutes until fragrant.

Add the sausage and use a wooden spoon to break up the sausage into crumbles. Cook the sausage until browned throughout. Then season the sausage with salt, Italian seasoning, and red pepper flakes- stir well to combine.

Sprinkle in the flour and stir well until the flour dissolves and soaks up any leftover grease, about 1 minute. Toss in the kale and gently sauté it along with the sausage mixture for about 1-2 minutes. Then add in the potatoes along with the broth, cream, and butter. Give all ingredients a good stir to fully combine and cover the pot with a lid.

Reduce the heat to medium-low, and allow the soup to come up to a nice simmer for about 15-20 minutes until the potatoes are fork-tender.

Lastly, stir in the parmesan cheese. Taste the soup and adjust the seasonings, if desired. If you prefer, add the reserved bacon pieces directly into the soup or see the next step.

Serve the soup warm and garnish with reserved bacon and more parmesan cheese, as desired. We love serving this soup alongside some crusty bread as well for dipping! Enjoy!