Creamy Sausage and Kale Soup

In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up into bite-sized pieces, until browned. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

Add the diced onion to the pot and sauté in the sausage drippings until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and garlic, and stir constantly for 1 minute to cook out the raw flour taste.

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the chopped potatoes.

Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream and return the cooked sausage to the pot. Heat through but do not boil.

Add the chopped kale and stir until it has wilted into the soup.

Stir in the crumbled bacon, reserving some for garnish if desired.

Ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley before serving.