Sauté Italian sausage and crushed red pepper in a large pot.
Drain excess fat and set aside.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken broth and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour. Add water as needed to keep up water level and to make more soup if desired.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage, let all heat through.
Before serving add a little kale to the bottom of the bowl and cover with soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2471g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 413 (51%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 110.8mg||34 %|
|Sodium 1252.2mg||43 %|
|Potassium 1421.5mg||37 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 74g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 816
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