SERVES 6 | PREP TIME 10 Min | COOK TIME 45 Min
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream
4 slices cooked bacon, chopped
Kosher salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese, for serving
In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
Garnish with Parmesan or Romano and serve.
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