Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield 12 servings
Note: Though this says serves 12, my family of 6 enjoy this recipe so much can finish this off quite quickly.
INGREDIENTS
- 8 slices bacon, diced
- (I used Trader Joe's nitrate/nitrite free)
- 2 pound spicy Italian sausage, casing removed
- (I used Trader Joe's natural chicken sausages)
- 2 tablespoon oil
- 4 cloves garlic, minced
- 2 onion, diced
- 8 cups gluten free chicken broth or stock
- 6 russet potatoes, peeled and thinly sliced
- 6 cups kale
- 3 cups heavy cream or dairy free alternative
- (I used Trader Joe's new coconut cream which doesn't taste like coconut)
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in chicken broth and bring to a boil.
- Add potatoes and cook until tender, about 10-20 minutes.
- Stir in sausage and spinach until kale begins to wilt, about 1-2 minutes.
- Stir in heavy cream until heated through, about 1 minute
- Stir in bacon
- Season with salt and pepper, to taste.
