📝 Instructions
= Recipe
1. Cook the 1 lb Italian sausage (mild or hot) in a large soup pot over medium-high heat, breaking it into crumbles as it browns.
2. Add the chopped 1 Vidalia onion, 2 garlic cloves (or 1 tbsp minced garlic), 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes to the pot and sauté until fragrant.
3. Lower the heat to medium and add the sliced 2 russet potatoes, 8 oz chicken broth and 1 quart water to the pot. If using 1 chicken bouillon, add it now.
4. Bring the mixture to a gentle simmer and cook for about 15 minutes, or until the potatoes are fork-tender, stirring occasionally.
5. Stir in the 2 tsp flour or 2 tsp cornstarch slurry to thicken the broth slightly, letting it simmer for a minute or two.
6. Reduce the heat to low and add the chopped 2 cups kale or Swiss chard along with cooked 4 slices bacon, stirring until the greens wilt.
7. Stir in the tempered 1 cup heavy whipping cream and mix until well combined, transforming the soup into a creamy texture.
8. Taste and adjust the seasonings if necessary. Serve warm with crusty bread or garlic knots.
