In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
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joshes momI would say as the last step add the kale and the cream and heat thoroughly, but do not allow to boil as the cream might curdle. This recipe sounds just too good to e languishing behind a one star since it appears the last direction might have been cut off. Most cooks know how to think and modify so this would be my best suggestion. Try it! I will!