Italian sausage and potato soup recipe

A great recipe for cooler weather!

Ingredients:

6 strips of thick cut bacon

1 tablespoon extra virgin olive oil

1 lb. Italian sausage (bulk)

1 large white onion (diced)

3 ribs of celery (diced)

4 large carrots (sliced)

2 large cloves of garlic (minced)

4 large starchy potatoes (cubed, skin on)

2 cups of chopped kale

5 cups chicken stock

1 cup heavy whipping cream

2 bay leaves

Herbs to taste (oregano, thyme, rosemary, tarragon)

Kosher salt and fresh black pepper to taste

Directions:

Crisp bacon in large stock pot.

Remove bacon, drain all but 1 tbsp of bacon fat. Chop bacon when cool enough to touch. Add olive oil to pan.

Quickly sauté garlic over low-medium heat, add onion and cook for a few minutes, add celery for a few minutes, and add carrots for a few minutes. Remove and set aside.

Brown Italian sausage. Drain.

Combine sausage, sautéed veggies, potatoes, half of the bacon (reserve the other half for garnish), chicken stock, and bay leaves.

Bring to boil and lower to a simmer for 25 minutes, uncovered. Pull the bay leaves.

Toss in the kale and cook for 5 minutes.

Add herbs.

Turn off heat.

Stir in heavy whipping cream.

Garnish with bacon and Parmesan cheese.

Bone apple tea.