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Export 11 ingredients for grocery delivery
Step 1
In a large stockpot, brown the Italian sausage over medium heat for 4 to 6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.
Step 2
Add the finely chopped onion to the same pot with the reserved fat and saute until soft and translucent, about 5 to 7 minutes. Return the sausage to the pot.
Step 3
Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale. Stir to combine.
Step 4
Slowly pour in the milk and heavy cream, and bring the mixture to a boil. Then reduce the heat and let the soup simmer, covered, for 10 to 15 minutes or until the potatoes are tender. Editor's Tip: If you don't have heavy cream on hand, try these heavy cream substitutes.
Step 5
While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Once the potatoes are tender, stir the cornstarch mixture ("slurry") into the soup. Cook for 1 to 2 minutes or until the soup thickens. Serve immediately, topped with crumbled bacon.
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