The Potatoes in this soup cooked in chicken broth make a creamy base that is so filling, a bowl and a half and that was my dinner! Warm and full belly for a cold winter's night!
Recipe adapted from Cinnamon Spice and Everything Nice for a little bit healthier version.
4 Slices of Bacon
1 pound Turkey Sausage or Italian Sausage
1 Medium Onion, chopped
3 Tablespoons minced garlic
4 cups Chicken Broth
4 medium size Yukon Gold Potatoes, cubed
1 cup Skim Milk
2 cups (loosely measured) Kale, chopped into bite size pieces
Salt and Pepper to taste
Cook Bacon till Crisp. Remove from pan. Drain grease. Remove sausage from casings and brown in pan. I used Turkey Breakfast Sausage links (they were on sale - shhhh!) Worked great!
Add Chicken Broth and Potatoes. Cook about 20 minutes over Medium Heat till Potatoes are just cooked.