The Farmer Family Cookbook

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Ingredients

• 10.083333333333333 lb Italian sausage, in casings
• 1.50.125 tsp crushed red peppers
• 10.083333333333333 large onion, diced
• 40.33333333333333 pieces bacon
• 20.16666666666667 tsp garlic, minced
• 100.83333333333333 cups water
• 50.41666666666667 cubes chicken bouillon
• 10.083333333333333 cup heavy cream
• 10.083333333333333 lb sliced russet potatoes, sliced with skin on
• .330.0275 of a bunch of kale, coarsely chopped

Steps

1. Saute sausage (remove from casings and crumble) and red peppers in a pot. Drain fat and refrigerate in a bowl while preparing the rest of the soup.
2. In the same pot, saute bacon pieces, onion, and garlic for about 15 minutes or until onions are soft and bacon is crisp. Mix together water and chicken bouillon then add to the pot with the onion/bacon mixture. Cook until boiling. Add sliced potatoes and cook until soft, about 30 minutes. Add heavy cream and warm through. Stir in the sausage. Add kale just before serving.