Directions
Step 1
Tear the sausage into rustic meatball-sized chunks, then cook it in a Dutch oven or heavy-bottomed soup pot until cooked through, about 10 minutes. Remove the sausage and set aside.
Step 2
Add the bacon to the Dutch oven or soup pot and cook over medium-high for 5 minutes. Add the onion and garlic and cook for another 5 minutes.
Step 3
Add the chicken stock along with the potatoes. Simmer uncovered for 15 minutes or so until potatoes are just about done.
Step 4
Once potatoes are just about done, add the kale, heavy cream and sausage and simmer for another 5 minutes, stirring to blend flavors. Add copious amounts of black pepper and salt to taste.