INGREDIENTS
32 oz
low-sodium chicken stock or broth
3 cups
water
24 oz
spicy Italian sausage (cooked and crumbled)
8
slices of bacon (cooked and crumbled (I bake my bacon))
5
medium russet potatoes (1/8-1/4 inch slices)
1/2
large onion (diced)
2 cloves
garlic (minced)
2 tsp
red pepper flakes (optional)
Salt and pepper
2 cups
kale (chopped)
1 cup
heavy whipping cream