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Heat a large stockpot over medium heat. Once hot, add the diced bacon to a large stock pot and cook until crispy. Stirring occasionally.
When the bacon is crispy, remove it from the pot. Drain the bacon on paper towels and then set aside.
Remove all but two tablespoons of the bacon grease from the pot. Next add the Italian sausage to the pot. Brown the sausage and break it up as it cooks.
When the sausage is brown, add the diced onion, minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Let everything cook for a few minutes until the onions start to become tender, roughly five minutes.
Next sprinkle the arrowroot starch over the meat mixture and stir until well combined. Then, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 30 minutes, until the potatoes are tender.
When the potatoes are tender, add the coconut milk and kale to the pot. Simmer until the kale is wilted. Lastly, stir in the crisped bacon and then serve immediately. Enjoy!