Ingredients:

  • 6 slices Smoked Streaky Bacon (or Pancetta), diced finely
  • 1 lb Hot or Mild Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 5 cloves Fresh Garlic, minced
  • ½ tsp Dried Red Pepper Flakes (Chilli Flakes)
  • 1 Tbsp All-Purpose Flour (optional, for thickening)
  • 6 cups Low-Sodium Chicken Stock
  • 4 large Yukon Gold or Russet Potatoes, peeled and sliced into thin half-moons
  • 4 cups Fresh Kale (Curly or Tuscan/Lacinato), ribbed and roughly chopped
  • ½ cup Heavy Cream (Double Cream), full-fat
  • Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 1 Tbsp Olive Oil (if needed for sautéing)

Instructions:

  1. Render the Bacon: Place the stockpot over medium heat. Add the diced bacon and cook until crispy and golden brown (approximately 5-7 minutes). Remove the bacon with a slotted spoon, setting it aside on paper towels. Leave the rendered fat in the pot.
  2. Brown the Sausage: Increase heat to medium-high. Add the Italian sausage (casings removed) to the pot. Break it up with a spoon and cook until fully browned. Drain off excess fat, leaving about 2 tablespoons in the pot.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and sauté gently in the remaining fat until softened and translucent (4-5 minutes).
  4. Add Flavour: Stir in the minced garlic and red pepper flakes. Cook for just 60 seconds until fragrant. (Optional: Sprinkle in the flour now, stirring for 1 minute to cook off the raw taste.)
  5. Deglaze: Pour in about ½ cup (120ml) of the chicken stock and scrape up any browned bits (the fonds) stuck to the bottom of the pot.
  6. Simmer the Potatoes: Add the remaining chicken stock and the sliced potatoes to the pot. Bring the mixture to a rolling boil, then immediately reduce the heat to a steady simmer.
  7. Cook Until Tender: Cook uncovered for 10-15 minutes, or until the potato slices are fork-tender but not dissolving. Season liberally with salt and pepper now.
  8. Prepare the Kale: Stir in the chopped kale. Push it down into the liquid. It will wilt quickly (2-3 minutes).
  9. Add the Cream (Crucial Step): Remove the pot from the heat source entirely. Stir in the heavy cream. Taste the broth and adjust seasoning (salt, pepper, or a pinch more red pepper flakes) as needed.
  10. Serve: Ladle the soup into bowls. Garnish each serving with the reserved crispy bacon and, optionally, a drizzle of high-quality olive oil or some grated Parmesan cheese.