A creamy potato soup with sausage, like Olive Garden’s.

  • 1 pound bulk mild Italian sausage
  • 1 1/4 teaspoons crushed red pepper flakes
  • 1/4 cup real bacon pieces
  • 2+ Tbs olive oil
  • 1 large white onion, diced
  • 1 tablespoon minced garlic
  • 5 chicken bullion cubes
  • 8 cups water
  • 6 potatoes, sliced (thinly sliced cooks faster, thickly sliced reheats better)
  • 1 cup heavy whipping cream
  • 1 bunch fresh kale torn in bite-sized pieces, heaving stems and spines removed
  1. Cook the Italian sausage and red pepper flakes in a heavy stockpot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2. Combine bacon pieces, olive oil, onions, and garlic in same pot; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the water and bullion into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving, allowing it to wilt just a bit.

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