Lightly coat a large soup pot with Olive Oil and place over medium-high heat. Add the sausage and bacon and cook,stirring frequently, until browned and cooked through. About 5-7 minutes. Remove meats from pot with a slotted spoon and set aside. Add a bit more olive oil to pot and add the onion and garlic, cook for 3-5 minutes until nicely browned, add the potatoes, the salt and pepper and saute just a few minutes more before adding the stock. Bring to a boil and then reduce heat and simmer until potatoes are cooked, but not falling apart, about 15- 20 minutes. Add the chopped Kale and cook for another 5 minutes. Return the sausage and bacon to the pot and add the cream stirring well to combine. Allow to simmer gently another few minutes to heat through and give the flavors time to incorporate before serving.
I used the Archer Farms brand of sausage and the Applegate Farms brand of bacon, they rendered very little grease and fat, therefore the soup did not seem "oily" as it has in the past when I have tried making this soup with fattier types of meat.
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|Serving Size: 1 Serving (686g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 173 (40%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 76mg||23 %|
|Sodium 1589.9mg||55 %|
|Potassium 1147.2mg||30 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 37g|
|Protein 25.9g||37 %|
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Calories per serving: 432
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