Step 1

Rinse but don't peel potatoes. Poke with a fork several times each and place in the microwave. Cook for 9-12 minutes or until potatoes are softened on all sides. (I use a clean dish towel to lightly squeeze and check them since they are hot). Chop cooked potatoes into bite-sized pieces and set aside.

Step 2

While potatoes are in the microwave, chop and cook bacon in a large dutch oven over high heat for 10 minutes or until edges are crispy. When done, scoop out cooked bacon pieces and set aside on a plate or in a bowl. Drain excess bacon fat and return unwashed pot to stove. Keep heat on high.

Step 3

Add sausage to dutch oven along with cayenne pepper and diced onion. Cook for 5 minutes, stirring every minute or so. Add minced garlic then cook for an additional minute or until sausage is browned.

Step 4

Add cooked bacon to pot along with potatoes, chicken broth, chicken bullion, kale and drained navy beans. Bring to a boil.

Step 5

Once boiling, stir in half and half. Then remove from heat and serve.