Tuscan Sausage Soup with Potatoes, Kale and Cream

What you need

• 170 g (6 oz) bacon, cut into 1 cm (1/2 in) pieces
• 450 g (1 lb) hot Italian pork sausage, casings removed
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1.5 l (6 cups) chicken stock
• 700 g (1 1/2 lb) Yukon Gold potatoes, unpeeled, cut into 1.5 cm (3/4 in) chunks
• 150 g (5 oz) kale, stems removed, leaves chopped
• 240 ml (1 cup) heavy cream
• salt, to taste
• black pepper, freshly ground, to taste
• 30 g (1 oz) parmesan, finely grated, for serving

Method

Restated from the original video

1. 1

   Set a large heavy pot over medium heat and add the bacon. Fry, stirring now and then, until crisp, 6-8 min.

2. 2

   Lift the bacon out onto paper towels. Leave the fat in the pot.

3. 3

   Crumble the sausage into the pot in small pieces. Cook over medium-high heat, breaking it up as it browns, until no pink remains, 6-8 min.

4. 4

   Scoop the sausage out with a slotted spoon. Pour off all but 2 tbsp of the fat.

5. 5

   Add the onion to the pot and cook over medium heat until soft, about 5 min. Stir in the garlic and cook for 1 min.

6. 6

   Pour in the stock and add the potatoes. Bring to a boil, then lower the heat and simmer until the potatoes are tender when pierced, 12-15 min.

7. 7

   Return the sausage to the pot, add the kale and simmer until the kale is wilted and tender, 4-5 min.

8. 8

   Turn the heat to low and stir in the cream. Warm through for 2 min without letting it boil hard.

9. 9

   Season with pepper, then taste and add salt. The bacon and stock are already salty, so go slowly.

10. 10

    Ladle into bowls and top with the bacon and parmesan.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.