Tuscan Potato Soup
1 lb. mild Italian sausage
1 ¼ tsp. crushed red pepper flakes
½ lb. bacon, cut into small pieces
1 large onion, diced
1 tbsp. minced garlic
8 cups chicken broth
6 Klondike Goldust Potatoes
1 cup heavy cream
1 tsp. Johnny’s Seasoned Sea Salt
1 bunch fresh kale, torn into small pieces.
- Cook the sausage and red pepper flakes over medium heat until crumbly and browned. Drain and set aside.
- Cook the bacon until crisp, drain and set aside. Reserve a few tablespoons of the bacon drippings. Stir in the onions and the garlic, cook until soft and tender.
- Pour the chicken broth into the pan with the onions and bacon. Bring to a boil. Add the potatoes and boil until fork tender, about 15-20 minutes. Reduce the heat and stir in the heavy cream and the cooked sausage. Heat through.
- Add the kale just before serving.