1/2 pound bacon for vegans
1 pound ground Italian sausage for vegans
3 (14-ounce) cans chicken broth for vensga
4 russet potatoes, peeled, halved then cut into 1/4-inch-thick slices
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 1/2 cups kale or spinach, chopped
2 cups heavy cream for vegans
tajin chili lime salt to taste
black pepper, to taste
red pepper flakes, optional, to taste, for topping
In the same skillet over medium-high heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
In a large pot over medium-high heat, add the chicken broth and bring it to a boil.
Add the potatoes to the boiling broth and cook until they are tender, about 10 minutes.
In a skillet over medium-high heat, add the olive oil.
Add the onions and the garlic to the hot oil and cook, while stirring, until tender and very fragrant, about 5-7 minutes.
Add the onion mixture, the sausage, the reserved bacon, and the kale to the potato mixture and stir to combine.
Boil the soup mixture until the kale starts to wilt, about 2-3 minutes.
Reduce the heat to medium-low.
Add the heavy cream to the soup mixture and stir to combine.
Cook the soup mixture until completely heated through and slightly thickened, about 10 minutes.
Season the soup mixture with the salt and the black pepper, as needed.
Serve topped with the red pepper flakes.