A big hit at our Tax Relief event, this soup pairs well with any J. Rickards Zinfandel or our Sauvignon Blanc!
4 slices bacon, diced
1 lb. ground Italian Sausage (mild or hot, depending on your taste)
1 large yellow onion, diced
5 cloves garlic, minced
4 cups (32 oz.) chicken stock
3 cups russet potatoes, cubed
1/4 teaspoon pepper flakes (more to taste)
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups chopped kale, spinach, chard mix
1 cup heavy whipping cream
Parmesan cheese, grated
In large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks.
Once sausage is browned and crumbled, drain off grease leaving a tablespoon to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
Stir in the stock and potatoes, season with pepper flakes, sea salt and pepper, and simmer for about 20 minutes or until the potatoes are tender.
Add greens mix and heavy whipping cream. Bring to a simmer. To serve, top with Parmesan cheese to taste.