Italian Potato & Kale Soup

Step 1 -In a large Dutch oven or a heavy-bottomed soup pot over medium-high heat, add the oil and the sausage and cook, while crumbling with a wooden spoon, until no longer pink. Transfer to a plate.

Step 2 -Add the bacon pieces to the residual sausage grease and cook until they are crisp. Transfer the crisp bacon pieces to the plate with the sausage.

Step 3 -Reserve 1 1/2 tablespoons of the drippings in the Dutch oven and drain the rest.

Step 4 -Add the onion to the drippings and cook, about 4 minutes.

Step 5 -Add the garlic to the onion and cook until it is fragrant, about 1 minute.

Step 6 -Sprinkle the flour over the onion mixture and stir to combine.

Step 7 -Stir the chicken stock into the onion mixture and add the potatoes.

Step 8 -Bring the soup mixture to a boil and gently boil until the potatoes are fork-tender, about 15 minutes.

Step 9 -Add the cooked sausage, 3/4 of the cooked bacon pieces, the heavy cream, and the kale to the soup mixture and cook until the kale has wilted, about 5-10 minutes.

Step 10 -Taste the soup and season with the salt, the pepper, and the red pepper flakes, as needed. Stir to combine.

Step 11 -Transfer the Dutch oven from the heat and top the soup with the remaining bacon pieces.

Step 12 -Serve.