1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
2 qts water
32oz chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes
1/4 of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for 15 min or until the onions are soft.
Mix together the chicken broth and water, then add it to the onions, bacon and garlic.
Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving.