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kale turkey bacon Italian sausage onion garlic russet potatoes chicken fennel seeds black pepper red pepper
Viewed: 59 - Published at: 5 years agoIngredients
- 4 cups kale
- 3 slices turkey bacon
- 10 ounces Italian sausage or 10 ounces ground turkey
- 1/2 cup onion, minced
- 4 garlic cloves, minced
- 5 large russet potatoes, unpeeled cubed
- 46 ounces sodium-free chicken stock
- 1 1/2 teaspoons fennel seeds, crushed
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3 tablespoons half-and-half (optional)
Method
- Wash and dry kale.
- Microwave bacon until crisp, set aside until end.
- In Dutch oven, saute sausage and onion until sausage is brown, remove grease.
- Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
- Meanwhile, remove ribs of kale and chop.
- Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
- Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
- Add half and half.
- Stir in crumbled bacon, serve.
- NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.
