Sauté the bacon in a large soup pot. As soon as the bacon has cooked, add the onion, garlic, red pepper flakes, and sausage. Sautee for about 6 minutes or until the onions have cooked. Add the chicken broth and bring to a boil. Return to a simmer, add the potatoes, and cook for about 20 minutes or until the potatoes have cooked. Salt and pepper to taste.
When ready to serve, place a handful of the kale, arugula, or spinach in a bowl. Add 1 tablespoon of the heavy cream, then ladel the serving of soup into the bowl.
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|Serving Size: 1 Serving (3569g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1978 (68%)|
|Amt Per Serving||% DV|
|Total Fat 219.8g||293 %|
|Saturated Fat 87.7g||439 %|
|Monounsaturated Fat 91.3g|
|Polyunsanturated Fat 23g|
|Cholesterol 489.1mg||150 %|
|Sodium 7153.1mg||247 %|
|Potassium 6039.4mg||159 %|
|Total Carbohydrate 130.5g||38 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 108.4g|
|Protein 97.1g||139 %|
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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: 2888
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