Potato Sausage Soup

Lorene Orgill

Ingredients:

1 lb ground Italian sausage (Jimmy Dean Italian is very tasty. I also use Hi-Grade Italian sausage)
½ to 1 ½ tsp. crushed red peppers
1 large onion diced
4 pieces bacon
2 to 3 cloves of garlic put through a garlic press or pureed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
3 large russet potatoes quartered lengthwise then sliced widthwise in ¼ inch thick pieces.
2 cups kale or Swiss chard torn into pieces

1. Sautee bacon in large pot over medium heat. Remove bacon and add onion to bacon fat cook until tender then add garlic and cook for a couple of more minutes.
2. Mix together the bouillon and water, add to pot with onion and garlic.
3. Crumble bacon and add to pot
4. Bring liquid in pot to a boil and add potatoes and cook until potatoes are tender about 30 minutes.
5. While potatoes are cooking fry sausage in separate pan along with red pepper. Drain and set aside.
6. When potatoes are tender add cream to pot. Heat through.
7. Stir in sausage.
8. Stir in kale or Swiss chard just before serving.