Instructions:
Prep: Cut potatoes into cubes, De-stem and Chop Kale, Chop Onions and Garlic. Reserve a quarter of the bacon to cook later for garnish.
- In a Dutch Oven or Electric Pressure on Sautee Cook Bacon until fully cooked, but not crispy.
- Add onions and garlic and cook until onions are translucent
- Add Sausage and break into crumbles, until fully cooked.
- Add Potatoes to mixture
- Pour in Chicken Broth and stir ingredients in pot.
For Dutch Oven: Cover and Cook on Medium heat until Potatoes are Soft (35-45 Minutes) For Pressure Cooker: Select Soup Feature or 5 minutes on high pressure.
- After your potatoes are soft, add your chopped kale, heavy cream and optional red pepper flakes and combine well
- Cook your reserved bacon for garnish
- Let your mixture cook for a few more minutes until the kale is wilted
- Serve with freshly Chipped or Grated Parmesan, Bacon, and Chives
