Instructions

1. Heat a large dutch oven or heavy bottomed soup pot over medium high heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

2. Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1-2 Tb of bacon grease.

3. Add onion to the pot and cook 10 minutes, adding garlic the last minute.

4. Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

5. Gently boil about 10 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

6. Taste and season with salt and pepper. Top with shaved parmesan and enjoy!