1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
How to make it
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!
(Olive Garden use to post recipes on their web site, and they no longer do. Also, I always have my soups on low simmer, until it's time to sit down to eat. Thusly, about three to four hours. I like the flavors to marry each other, until they mesh.)